Javanese Sambal Bajak

Ingredients

• .5 cup neutral oil (such as grapeseed oil), divided
• 2 cup chopped tomatoes
• .5 cup chopped seeded fresh red Kashmiri or other mild red chiles (from 2 1/2 ounces chiles)
• .5 cup chopped shallots
• .5 cup chopped garlic
• .25 cup sliced unseeded fresh red Thai chiles (from 1 1/4 ounces chiles)
• 1 teaspoon terasi (fermented shrimp paste) (such as Shrimp & 6A Brand)
• 1 tablespoon light brown sugar or palm sugar
• .75 teaspoon kosher salt
• .5 teaspoon granulated sugar

Steps

1. Heat 2 tablespoons oil in a large skillet over medium. Add tomatoes, Kashmiri chiles, shallots, garlic, and Thai chiles; cook, stirring often, until mixture is tender and dry and starts to stick to bottom of skillet, 13 to 15 minutes. Transfer mixture to a large dish-shaped mortar and pestle (such as an Indonesian cobek and ulekan). Add terasi; crush together using pestle until mixture is mostly smooth but still has a little texture, about 5 minutes.
2. Heat remaining 6 tablespoons oil in a large skillet over medium. Stir in tomato mixture; cook, stirring constantly, until mixture sizzles, about 2 minutes. Reduce heat to medium-low; stir in brown sugar, salt, and granulated sugar. Cook, stirring often, until chile mixture turns a shade darker and oil becomes saffron-colored, about 7 minutes. Transfer mixture to a small bowl; let cool 15 minutes.
3. Heat remaining 6 tablespoons oil in a large skillet over medium. Stir in tomato mixture; cook, stirring constantly, until mixture sizzles, about 2 minutes. Reduce heat to medium-low; stir in brown sugar, salt, and granulated sugar. Cook, stirring often, until chile mixture turns a shade darker and oil becomes saffron-colored, about 7 minutes. Transfer mixture to a small bowl; let cool 15 minutes.