This sambal is delicious, origins from the beautiful country of Malaysia
(If you get a chance this is a great country to visit)
This is great on vegetables, tofu & tempeh.
3 hot green chili, chopped (One will be ok, but I like to spicy)
4 cloves garlic, peeled
1/4 cup fried or roasted unsalted peanuts, or 2T peanut butter
5t Japanese soy sauce
4t lime juice
4t tamarind paste
First grind up all the solids (chili, garlic and nuts) in a spice grinder or blender.
Then add the rest of the ingredients as well as 2T plus 2t water to the blender,
and mix until you have a smooth sauce the consistency of English Mustard.
If it’s too thick, add another teaspoon water.