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Sauce: Curried Sambal

Source of Recipe

Submitted by Kirby, Adapted from Claudia McQuillan book “Chips and Dips”


Recipe Introduction

"Sambals are a Southeast Asian condiments. In some countries they are used much like a salsa; in others, sambals accompany curries, and cool down or heat upa dish. This salsa-like sambal has a spicy curry seasoning. Serve it with skewers of grilled chicken… Chill one hour before serving."

List of Ingredients

1 small red onion cut into ¼ -inch dice
1 clove garlic, minced
1 t minced fresh ginger
1t madras curry powder
1 ripe papaya, seeded, peeled and cut into ¼-inch dice
½ red bell pepper, cored, seeded and cut into ¼-inch dice
1T minced fresh chives
1T finely chopped fresh cilantro leaves
1 ½ T freshly squeezed lime juice
3 drops hot pepper sauce.


Recipe

In a large skillet add onion and garlic and cook for 5 minutes (use water if necessary to cook these,) stirring often, until onion is translucent. Stir in the ginger and curry powder, and cook for 3 minutes, stirring constantly. Remove from heat.

Combine the remaining ingredients in a bowl, add the onion-curry mixture, and toss well to mix; season to taste with a little extra lime juice if needed. Cover and refrigerate for 1 hour.

Transfer to a serving bowl and bring to room temperature before serving. **Hollow out a large red or orange bell pepper (lengthwise) and use that as a serving bowl for this salsa!