Ingredients

• Ingredients
  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

Directions

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.