2 small quinces—peeled, halved, cored and cut into 1/4-inch dice (see Note)
2 tablespoons fresh lime juice
1 tablespoon sugar
1 teaspoon salt
1 tablespoon coarsely chopped mint
1 tablespoon coarsely chopped cilantro
How to Make It
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.
The sambal can be refrigerated overnight.
Quinces are available at most supermarkets from October through December.
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