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A traditional recipe prepared by using the freshly picked chilli and home-grown tomatoes, carefully minced with onions, and tiny bits of shrimp paste, this Chilli Sambal gives you the taste of level 4 in spiciness in the range of 1-5, 5 being the hottest.

There is additional spices in the sambal and which gives you a hint of sweetness of the cloves and beautiful smell from the ingredients. This Malindo Chilli Sambal is a good pair with Fried Chicken, or Seafood. Even if you take it with salmon or have it on bread if you are brave enough. 

To reduce the heat and spiciness, I take a spoonful honey after eating the sambal.