- 2 tablespoons vegetable oil
- 4 garlic cloves, very finely chopped
- 3 red Thai chiles, very finely chopped
- One 2-inch piece of ginger, peeled and minced
- 1 small red onion, finely chopped
- 2 tablespoons salted roasted peanuts, coarsely chopped
- 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
- 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.