What is Sambal?

AND WHY WILL IT MAKE YOU FORGET THOSE OTHER HOT SAUCES?

Let’s start with what it’s not…

That way-too-common Rooster sauce you’ll find everywhere these days? Nope. Sambal enhances food without overpowering it — adding rich depths of flavor, not just scorching heat. Old standbys like Tabasco and Frank’s? Although it’s been around for over 500 years, sambal is new to American palates. Just now appearing on menus of innovative restaurants, it’s fast becoming a foodie favorite.

So What’s Sambal? 

A spicy Southeast Asian chili sauce, traditionally ground by hand using fresh chili peppers. Hot or mild, sometimes sweet, you’ll find variations adding savory and umami ingredients throughout all of Indonesia, Malaysia and Sri Lanka. As a condiment and essential ingredient in authentic Southeast Asian cooking, it’s in every kitchen.

How Does Sambal Taste?

Unmistakably fresh, bright and full-flavored. The best are also complex, teasing tastebuds with a slight sweetness in the beginning, then revealing a long, slow-warming glow. (Hello endorphins!) Compared to sriracha and most American hot sauces, sambal is less salty and vinegary so you can add heat to a dish without oversalting/souring its flavor. It’s also thicker, not watery. Chefs are already drizzling, marinading, stir-frying and creating all-new food experiences with it.

NEW CHABÉ SAMBAL. Bold, Sexy, Satisfying Heat.
Crafted from a 50-year-old family recipe, Chabé harvests fiery Cayenne & Bird’s Eye peppers from Indonesian mountainsides, combines them with fresh whole garlic using artisanal techniques, then adds a tempting blend of tropical spices. The result is unlike any other hot sauce in the world. Taste tests by culinary experts lauded Chabé as “bold, even sexy” with a “truly satisfying heat.” It’s available now at www.ChabeChili.com and Amazon.