Auria's Hot Chilli Sambal is to Malaysians what ketchup is to Americans, but spicy; a quintessential condiment that brightens up any dish.

• Ten chili varieties: Fresh and dried chilies cooked together build complex heat that's layered rather than one-dimensional — fire with flavor, not just fire.
• Belacan from Malacca: Fermented shrimp paste sourced directly from Malacca's coastal producers.
• Mom's Recipe, Handmade in Brooklyn: Small-batch production using the same techniques and ingredients as Malaysian home cooks.

For the home cook who wants a seriously flavorful and tangy hot sauce, and for anyone who's eaten nasi lemak or laksa in Malaysia and wanted to bottle the flavor.

Origins

Sambal is not one thing but many — each Malaysian household makes it differently, shaped by region, ethnicity, and family tradition. Auria Abraham grew up in Seremban, Negeri Sembilan, in a household steeped in the Malay, Chinese, and Indian culinary influences that define Malaysian food, and has been making this recipe from her mother ever since she started cooking for friends in New York.

Taste: Spicy, Umami, Tangy, Sweet.

How to enjoy

• Use as a condiment on rice, noodles, or fried eggs
• Add to stir-fries, soups, or curries as a flavor base
• Spread on grilled meats or seafood as a finishing sauce

Details

• Size: 8 oz (237g)
• Key ingredients: Fresh chilies, dried chilies, canola oil, garlic, fermented shrimp paste (belacan, from Malacca), cane sugar, vinegar, salt
• Dietary notes: Gluten-free; contains shellfish (shrimp paste)
• Allergens: Contains shellfish (shrimp)
• Storage: Refrigerate after opening