Recipes Spicy Quince Sambal Be the first to rate & review! This tart and fiery condiment was inspired by the sambal of Cape Malay cooking, brought to South Africa by Indonesian and Malaysian slaves. By Marcus Samuelsson Marcus Samuelsson Instagram Marcus Samuelsson is the acclaimed chef of many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, Marcus B&P, Red Rooster Overtown, Streetbird at Yankee Stadium and Marcus at Baha Mar Fish + Chop House. Food & Wine's Editorial Guidelines Updated on May 10, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 20 mins Total Time: 30 mins Yield: makes 1 1/2 cups Ingredients 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 Directions 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. Rate it Print