Wash the tomatoes, remove the stems, skin, quarter lengthwise, remove the seeds and cut the quarters in half lengthwise and crosswise. Wash the fresh red peppers, remove the stems, cut diagonally into pieces about 6 mm wide, leaving the seeds. Select the chilies and process with or without the seeds, as needed. Wash the chilies, cut crosswise into thin rings and discard the stems.
Cap the onionettes and garlic cloves at both ends, peel and coarsely chop. For the fresh lime juice, wash the two limes thoroughly. Since the middle part contains bitter substances that are squeezed free when squeezing with an ordinary citrus squeezer, it is better to proceed as follows: Cut off a piece lengthwise approximately 6 mm to the right and left of the stem base. Core the sections and squeeze by hand. Discard the empty sections and the middle parts.
Grind all ingredients in a mortar, but do not homogenize, i.e.
pieces must still be visible and recognizable. Pour the finished sambal into a serving bowl, garnish and serve with mild glass noodle dishes.