|Name:||Sambal Lombok||Contributor:||Rob Scott|
|Description:||Sambal Lombok (Indonesian sweet salsa)||Posted:||2001-04-29|
|Key words:||salsa, Indonesian||Category:||Sauces|
|Ingredients:||1 lb green chili peppers
1 lb red chili peppers
1 lb shallots
6-8 cloves garlic
1.5 c sugar
approximately 12 fluid oz rice wine vinegar (just enough to cover mixture, see below)
|Preparation:||Clean peppers, shallots and garlic. Leave seeds with mixture.
Puree mixture in food processor.
Mix with sugar and vinegar in cooking pan. Vinegar should just cover mixture in pan.
Simmer 20 minutes on low heat. Warning! Do not taste at this point as the mixture
will not have blended well yet and will be extremely spicy.
Let stand 24 hours.
Simmer again for 20 minutes, stirring occasionally.
Decant into glass jars or other glass containers and store refrigerated.
Makes about three quarts (or so I'm told). Jelly jars of this make great
house gifts when visiting friends. ;-)
|Notes:||A friend of ours recently brought us a sweet, spicy salsa as an
accompaniment to a Thai theme dinner party. This delightful, retired
gentlemen is Dutch and was born in Indonesia (his Dutch father was a
doctor there before WWII). He spent his working career as a purser on
various cruise lines, so he has truly seen the world many times over.
Jan (pronounced Yawn) provided a copy of his recipe for me to share.
This salsa is somewhat sweet and is fairly spicy. I'd rate spiciness
somewhere between two and three stars on a scale of one to five. My first
impression was that it was what I'd expect a spicy chutney to taste like,
although it doesn't contain any mango. It makes a wonderful accompaniment
to noodles, eggs, beans or just about anywhere else that you might use a
salsa. It can be used to "hot up" various dishes where one might use
Vietnamese red pepper sauce. Diluted with a bit of vinegar and oil it
makes a wonderful low-cal salad dressing.
Sambal Lombok (Lombok is an island between Bali and Sumbawa)