Prep 10 mins
Cook 0 mins
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.
- Grate or shred the pears and combine with salt in a medium bowl. Let stand for 1/2 hour, then squeeze out excess liquid.
- Combine with all remaining ingredients and mix well. The sambal will keep, covered and refrigerated, for 1 week.