Cut off both ends of the onions and garlic cloves. Peel the onions and garlic cloves and cut them roughly into pieces. Remove the stems from the red peppers, wash them, cut lengthways, fold open and remove the grains. Fold the pods shut and cut the empty pods crosswise into pieces approx. 1 cm wide. Wash the small, red chili peppers, cut into thirds crosswise, leave the grains in place and cut off the stalk. Coarsely chop the kemiri nuts. Wash, peel and thinly slice the galangal and ginger. Wash the tomatoes and remove the stems. Halve the tomatoes lengthways and remove the green-white stems. Halve each tomato half lengthways and thirds across.
Mix together the ingredients for the sauce.
Heat a medium pan, add the peanut oil and let it get hot. Add the kemiri nuts and stir briefly, then immediately add the onions and garlic. Roast everything until the onions are translucent. Add the peppers and chilli and mix in, then add the galangal and ginger. Pan-stir everything for about 1 minute, then add the tomato pieces. Pan stir the mixture for another minute, then deglaze with the sauce. Simmer the contents with the lid for 3 minutes, remove from the heat and let cool down a little.
Pour the mixture into the blender and coarsely puree for 20 seconds on the lowest setting. Put the dip back into the pan and let it thicken a little until you can remove a heaped tablespoon.
Either use the dip within 2 days or put it in a sterile glass with a screw cap, pour 2 - 3 tablespoons of salad oil over it and store in the refrigerator. The sambal lasts up to 30 days.
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