PING sf Dinner 2011-06-07
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
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
Well, I found the recipe, though it wasn't in the book I thought contained
it. (It's actually in _Big Flavors of the Hot Sun_ by Christopher
Schlesinger.) The method I give above leaves out molasses and white vinegar,
which appear in the original recipe. That recipe also does *not* contain the
mustard seeds; that was a tweak I came up with the first time I made the
sambal (about 15 years ago), and I've kept it ever since because I like the
added flavor and texture the mustard seeds add.