“Underripe pears or Grannny Smith apples are best -- they have drier flesh, like a quince. In fact, this is my default recipe for underripe fruit (especially homegorwn). Great with roast or grilled meats, especially fatty ones like pork or goose. From a cookbook called Salsas, Sambals, Chutneys and Chow Chows.”
READY IN:
10mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Grate or shred the pears and combine with salt in a medium bowl. Let stand for 1/2 hour, then squeeze out excess liquid.
  2. Combine with all remaining ingredients and mix well. The sambal will keep, covered and refrigerated, for 1 week.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: