---
title: Pol Sambol (Coconut and Chili Relish)
servings: 4
prep time: 12 minutes
source: https://mycibora.com/recipes/pol-sambol
---

Gather @shredded coconut{150%g} and @dried chili{4}.

If using desiccated coconut, rehydrate it with the 2 tbsp warm water and let it sit until moist and pliable. ~{5%minutes}

Pound the dried chilies with the @shallot{4} and a pinch of salt in a mortar (or pulse in a food processor) into a coarse red paste.

Add the coconut and continue pounding or pulsing just until everything is evenly flecked red — stop before it turns into a purée.

Squeeze in the @lime{1} juice and work it through with your fingers, tasting as you go.

Adjust salt, chili and lime until it hits sour-hot-salty balance, then rest 10 minutes before serving so the flavors settle. ~{10%minutes}