© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Adapted from Big Flavors of the Hot Sun
The amount of time you will have to cook the sambal after adding the peaches will depend on how ripe the peaches are. The time given is for peaches which are not quite as soft as they could get. If your peaches are more underripe, cook them a little longer. Super-soft peaches will not work well for this recipe.
2 tablespoons sesame oil
1 red onion, diced small
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon lemongrass, tough upper leaves and outer stalk removed and reserved for another purpose, inner portion of bulb — bottom ⅓ of stalk, very finely minced
2 tablespoons minced fresh hot red or green chile of your choice
2 ripe peaches, peeled, pitted, and diced small
¼ cup white vinegar
¼ cup molasses
2 tablespoons fish sauce, optional, but I always use it
pinch ground nutmeg
salt and black pepper to taste
In a large sauté pan, heat the oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until it is more or less translucent, about 5 minutes. Add the garlic, ginger, lemongrass, and chile and cook, stirring occasionally, for one additional minute. Add the peaches, vinegar, molasses, and fish sauce and cook, stirring constantly, for 3 minutes. Add the nutmeg, mix well, and season with salt and pepper.
Serve hot or cold. This sambal will keep, covered and refrigerated, for 5 to 7 days.