Total Time
40mins
Prep 20 mins
Cook 20 mins

A great condiment which goes with almost anything.

Ingredients Nutrition

Directions

  1. 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.
  2. Add sugar and cook, stirring, until dissolved.
  3. Add tomatoes and simmer over moderate heat, stirring occasionally, until thickened, 10 to 15 minutes.
  4. Cool jam to room temperature, then stir in lime juice and cilantro.
  5. Jam can be made 2 days ahead and chilled, covered.
  6. Stir in lime juice and cilantro just before serving.
Most Helpful

5 5

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.

5 5