On Sat, 11 Jun 2011 18:13:04 -0700, "Bob Terwilliger"
> wrote:

> I wrote:
>
> > 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.)
>
> 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.
>
Thanks for the follow up, Bob! It really does sound good... Of
course nutmeg will be the optional ingredient (but this cook can
always grate on as little as humanly possible or substitute allspice).


On the bright side, I am visualizing it with grilled lamb. <drool>

--

Today's mighty oak is just yesterday's nut that held its ground.