This is a great make-ahead condiment to spread on grilled meats or poultry, or stir into pasta or rice. Full of spicy goodness a little goes a long way. Combine it with a little olive oil and then mix into some ramen or rice; toss in your favorite vegetables. Or, spread some of this south-Asian delight on your next grilled chicken breast or in place of catsup on that all-American burger you just slid onto a bun. Presto! A whole new meal.
Tomato Serrano Sambal
- 3 tablespoons vegetable oil
- 5 shallots, minced
- 3-4 cloves garlic, minced
- 10-15 Serrano chile peppers, seeded and minced
- 1/3 cup tomato paste
- 1/2 cup water
- 1 tablespoon molasses
- 1 tablespoon fresh lime juice
- 1 teaspoon sea salt
- freshly ground black pepper to taste
- In a small sauce pan over medium-high heat, heat the oil about 2 minutes, until it begins to smoke.
- Add the garlic and shallots and stir fry until lightly browned.
- Add the chiles and stir fry until fragrant, 1-2 minutes.
- Stir in the water, tomato paste, molasses, salt and pepper.
- Bring to a boil.
- Transfer to a bowl and let cool.
- Serve warm or cold.
Will keep for about a week refrigerated in a tightly sealed glass jar.
Co-Author of Garden Candy Basics