sf wrote:

>> Mango sambal: mango, red onion, Fresno chiles, brown mustard seeds,
>> grapeseed oil, garlic, and cilantro
>
> Was this something you made? If so, would you please post the recipe
> here? It sounds interesting! Does it keep or do you have to use it
> as quickly as you would a mango salsa?

Yes, I made it. Yes, it's quite perishable. The original recipe is in
_Salsas, Sambals, Chutneys, and Chowchows_ by Christopher Schlesinger. I
wasn't able to find the book when I looked for it today, but here's the
general method:


Cut up a big ripe mango.
Dice a red onion.
Mince a Fresno chile.
Mince a garlic clove.
Chop a handful of cilantro leaves.

Heat grapeseed oil in a pan. Add brown mustard seeds (about a tablespoon)
and cook over medium-high heat until the mustard seeds begin to pop. Add the
onion and cook until softened. Lower the heat to medium, add the chopped
chile and garlic, and cook until the garlic turns fragrant, about 15
seconds. Add the chopped mango. Grate on a quarter-teaspoon of NUTMEG --
that's right, NUTMEG! The bane of your kitchen! :-) Cook briefly until the
mango softens, then add half a teaspoon of fish sauce (or more, to taste).
Cook until the flavors blend, about two minutes. Remove from the heat. Allow
to cool for a couple minutes, then stir in chopped cilantro. Taste, and if
you think the flavors need "brightening" add the juice of one lime. (In this
case, the mango was a bit underripe, so it needed longer-than-usual cooking,
and the final sambal did not need the
lime juice.)

Bob