Sambal matah (raw shallot and lemongrass) is Bali's signature - get the real version at Warung Bernadette (Jl. Kayu Aya, Seminyak) where they pound it fresh with Balinese sea salt. Tourist versions use regular onions and miss the essential torch ginger flower.

Sambal terasi will annihilate bule palates - this shrimp paste version at traditional warungs in Denpasar's Badung Market uses tiny cabe rawit chilies that pack 10x more heat than jalapeños. Always test microscopic amounts first or you'll be crying into your nasi campur.

Skip sambal bajak at Jimbaran fish warungs - it's Javanese tomato-based, not authentically Balinese. Real Bali heat comes from fresh sambal matah or the nuclear terasi versions that locals actually eat.