[4] Different sambal recipes are served as hot and spicy condiments for dishes,[5] such as lalab (raw vegetables), ikan bakar (grilled fish), ikan goreng (fried fish), ayam goreng (fried chicken), ayam penyet (smashed chicken), iga penyet (ribs), and various soto soups.

These variants are native to the Western Hemisphere and were introduced to the Indonesian archipelago in the 16th century by Portuguese and Spanish sailors during the Columbian exchange.

A hot spice called cabya had become a valuable commodity in the Javanese market as early as the ancient Mataram Kingdom era, circa the 10th century.

The Indonesian languages' terms for 'chilli pepper' are cabai or cabe, yet the word cabya is mentioned in several ancient inscriptions and texts found in Java from the 10th century CE.

[6] Like many culinary introductions and adaptations in the archipelago, over the years this hot and spicy relish branched off into an assorted array of sambal varieties, localised according to regional taste and the availability of the ingredients.

Today sambal is a staple of Southeast Asian households, essential in cuisines of Indonesia, Sri Lanka, Malaysia, and Singapore.

[7] The chilli pepper, garlic, shallot, and tomato are often freshly ground using a mortar, while the terasi or belacan (shrimp paste) is fried or burned first to kill its pungent smell as well as to release its aroma.

Sambal might be prepared in bulk, as it can be easily stored in a well-sealed glass jar in the refrigerator for a week to be served with meals as a condiment.

Today some brands of prepared, pre-packed, instant or ready-to-use sambal are available in Indonesia in warung, traditional markets, supermarkets, and convenience stores.

Sambols in Sri Lanka differ from those originating in Malaysia and Indonesia, in that they are generally made from uncooked ingredients, such as fresh chillies, shallots, coconut, garlic, which are then ground with a mortar and pestle and mixed with a citric acid, such as lime or lemon juice.