Name: Balinese Raw Sambal Matah
Ingredients: 2 shallots (about 3 ounces), thinly sliced; 1.5 tablespoons kosher salt, divided; 1 (8-inch-long) fresh red Kashmiri or other mild red chile, stemmed, seeded, and thinly sliced (about 2 tablespoons); 5 fresh red Thai chiles (about 1 ounce), stemmed, seeded, and thinly sliced (about 1 1/2 tablespoons); 1 (4- to 6-inch-long) lemongrass stalk (inner white part only), thinly sliced (about 1 1/2 tablespoons); 3 tablespoons coconut oil, melted; 1 tablespoon fresh makrut lime juice, calamansi juice, or Key lime juice

Ingredients

2 shallots (about 3 ounces), thinly sliced
1.5 tablespoons kosher salt, divided
1 (8-inch-long) fresh red Kashmiri or other mild red chile, stemmed, seeded, and thinly sliced (about 2 tablespoons)
5 fresh red Thai chiles (about 1 ounce), stemmed, seeded, and thinly sliced (about 1 1/2 tablespoons)
1 (4- to 6-inch-long) lemongrass stalk (inner white part only), thinly sliced (about 1 1/2 tablespoons)
3 tablespoons coconut oil, melted
1 tablespoon fresh makrut lime juice, calamansi juice, or Key lime juice

Steps

Place shallots and 1 tablespoon salt in a small bowl; massage using your hands until softened, 1 to 2 minutes. Add enough water to cover shallots. Move shallots around in water using your hands for about 30 seconds to rinse off salt. Drain shallots.
Place drained shallots, Kashmiri chile, Thai chiles, and lemongrass in a medium bowl. Add melted coconut oil to shallot mixture. Stir together using a spoon (or mix by hand) until well combined. Stir in lime juice and remaining 1/2 tablespoon salt.