RECIPE

© John Kernick

Spicy Quince Sambal

• Recipe by Marcus Samuelsson

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

• Fast
• Healthy
• Make-Ahead
• Vegetarian

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.