Sambals are now readily available on US supermarket shelves. Technically speaking, a sambal of the oelek variety is a basic formulation, just a few ingredients, "add more according to your current need." One way to substitute is to obtain a "chile garlic sauce," then adjust the garlic in the recipe if you are so inclined. Some would suggest using a Sriracha sauce as a sub, but be aware that it has sugar in it, so be cautious.
This is used a lot in Indonesian cookery - it is basically a raw chili paste with a bit of oil, and ground make a smooth paste.
So if you need a substitute, just add some minced chilies, but be careful how you do this – I find that the fresh ones are hotter than sambal paste, so taste as you go, rather than doing a 1:1 substitution.
You could substitute a Chinese garlic sauce (not very hard to find). You could also use sriracha although depending on the dish you are attempting you might need to dilute it a little.
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So if you need a substitute, just add some minced chilies, but be careful how you do this – I find that the fresh ones are hotter than sambal paste, so taste as you go, rather than doing a 1:1 substitution.