Prep 20 mins
Cook 20 mins
A great condiment which goes with almost anything.
- 1⁄4 cup minced shallot
- 1 tablespoon finely grated peeled fresh ginger
- 1 clove garlic, minced
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon dried hot red pepper flakes
- 2 tablespoons unsalted butter
- 1 tablespoon sugar
- 1 1⁄2 lbs plum tomatoes, peeled,seeded and finely chopped
- 1 1⁄2 tablespoons fresh lime juice
- 2 tablespoons finely chopped fresh cilantro
- Cook shallot, ginger, garlic, salt, black pepper, and red pepper flakes in butter in a 10-inch heavy skillet over moderately low heat, stirring, until shallot is softened, about 5 minutes.
- Add sugar and cook, stirring, until dissolved.
- Add tomatoes and simmer over moderate heat, stirring occasionally, until thickened, 10 to 15 minutes.
- Cool jam to room temperature, then stir in lime juice and cilantro.
- Jam can be made 2 days ahead and chilled, covered.
- Stir in lime juice and cilantro just before serving.
Had run out of sambals for some Nasi Goreng, In the boonies they are harder to find. decided to give this a try, went whole hog with the recipe even though I am a wuss about pepper flakes and truly despise cilantro. Since it was a Meany Recipe I bit the bullet and was delighted with the results, great combination of flavors,worked really well with the nasi goreng, fingers, toast, rice,cucumber, sausage yada yada. I thickened it quite a bit so that it would not become too runny with the addition of the lime juice. I am going to can some small jars of this so that I can avoid replacing my sambals all the time. I wonder how hot it will get after it has been canned for a few months?? If this recipe is good enough for me to haul out my canner again, it is a true WINNER.