My F&W
quick save (...)
Spicy Quince Sambal
© John Kernick

Spicy Quince Sambal

  • ACTIVE: 20 MIN
  • TOTAL TIME: 30 MIN
  • SERVINGS: makes 1 1/2 cups
  • FAST
  • HEALTHY
  • MAKE-AHEAD

This tart and fiery condiment was inspired by the sambal of Cape Malay cooking, brought to South Africa by Indonesian and Malaysian slaves.

  1. 2 tablespoons vegetable oil
  2. 4 garlic cloves, very finely chopped
  3. 3 red Thai chiles, very finely chopped
  4. One 2-inch piece of ginger, peeled and minced
  5. 1 small red onion, finely chopped
  6. 2 tablespoons salted roasted peanuts, coarsely chopped
  7. 2 small quinces—peeled, halved, cored and cut into 1/4-inch dice (see Note)
  8. 2 tablespoons fresh lime juice
  9. 1 tablespoon sugar
  10. 1 teaspoon salt
  11. 1 tablespoon coarsely chopped mint
  12. 1 tablespoon coarsely chopped cilantro
  1. In a large skillet, heat the vegetable oil. Add the garlic, chiles, ginger and onion and cook over moderate heat until softened, about 4 minutes. Add the peanuts and cook until sizzling, about 3 minutes. Add the quinces, lime juice, sugar and salt. Cover and simmer, stirring a few times, until the quince is barely tender, about 3 minutes. Let cool slightly. Stir in the mint and cilantro and serve.
Make Ahead The sambal can be refrigerated overnight. Notes Quinces are available at most supermarkets from October through December.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.