© John Kernick
This tart and fiery condiment was inspired by the sambal of Cape Malay cooking, brought to South Africa by Indonesian and Malaysian slaves. More Condiment Recipes
How to Make It
Step
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.