Pear or Quince Sambal
"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
- Ingredients:
- 8
- Yields:
-
2 cups
ingredients
- 4 pears or 4 quinces
- 1 tablespoon salt
- 1⁄4 cup white vinegar
- 1⁄4 cup lemon juice (about 1 lemon)
- 1 tablespoon minced red chili peppers or 1 tablespoon green chili pepper
- 1 teaspoon minced garlic
- 1 teaspoon sugar
- 1 teaspoon minced fresh ginger
directions
- Grate or shred the pears and combine with salt in a medium bowl. Let stand for 1/2 hour, then squeeze out excess liquid.
- Combine with all remaining ingredients and mix well. The sambal will keep, covered and refrigerated, for 1 week.
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RECIPE SUBMITTED BY
Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.
