Ingredients
-
4
-
1
-
1/4
-
1/4
-
1
-
1
-
1
-
1
-
-
-
-
-
-
-
Directions
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 , 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
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Steps
|
1
Done
|
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
Done
|
Combine With All Remaining Ingredients and Mix Well. the Sambal Will Keep, Covered and Refrigerated, For 1 Week. |
