Pear or Quince Sambal

Submitted by fluffernutter

"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."

 

• Ready In: 10mins
• Ingredients: 8
• Yields: 2 cups

ingredients

• 4 pears or 4 quinces
• 1 tablespoon salt
• 1⁄4 cup white vinegar
• 1⁄4 cup lemon juice (about 1 lemon)
• 1 tablespoon minced red chili peppers or 1 tablespoon green chili pepper
• 1 teaspoon minced garlic
• 1 teaspoon sugar
• 1 teaspoon minced fresh ginger

directions

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