Sambal are spicy condiments found across Indonesia (and Malaysia and Singapore). Rahung Nasution, a Batak chef and adventurer, shared the recipe for this powerfully refreshing sambal of green chiles, salt, and andaliman, the juicy green local relative of numbing Szechuan peppercorns, pounded together. Spicy, salty, and sour flavors are in perfect balance, and the tingling sensation of the green peppercorns numbs the tongue slightly and gives off notes of cooling mint. While this sambal can be made in a food processor, pound it with a mortar and pestle for the best flavor. It’s an ideal complement to Babi Panggang Karo (North Sumatran Grilled Pork), a fatty marinated pork dish beloved by North Sumatra’s Batak tribes. Read More: The Fiery, Fascinating World of Sambal