Ming says: Unlike Traditional Spicy Sambal, this is not knock-your-socks-off fiery, though it does have some heat. It is deliciously tart-sweet with an intriguing smokiness, due to the roasted peppers. I fell in love with roasted peppers on my first trip to Spain; these Western flavor-makers plus Eastern lemongrass yield an outstanding table condiment for your favorite seafood or meat dish — or use it as a "salsa" with tortilla chips.
Makes 2 cups
- 1 tablespoon grapeseed or canola oil
- 5 medium shallots, minced
- 5 stalks of lemongrass, white part only, minced
- 2 cups rice wine vinegar
- 10 medium red bell peppers, roasted, peeled, seeded, and roughly chopped
- 2 red jalapeño chiles, roasted, peeled, seeded, and cut into 1/8-inch dice
- Salt to taste
- Heat a wok or heavy sauté pan over medium heat. Add the oil and swirl to coat the pan. Add the shallots and sauté until lightly browned, about 2 minutes. Add the lemongrass and sauté until soft, about 4 minutes. Add the vinegar, scrape the pan to deglaze it, then add the bell peppers and the jalapeños.
- Reduce the heat to low, add the salt, and cook until the liquid has reduced by three quarters, 15 to 20 minutes. Remove the sambal from the heat and let it cool. Use or store in a jar with a tight lid. Lasts 2 weeks, refrigerated.
TRY IT
For a quick and tasty ceviche, combine 8 ounces of shrimp that you've cut into 1/2-inch dice with 1/4 cup of the sambal and the juice of 1 lemon. Marinate for 10 minutes, stirring occasionally, and serve in a chilled bowl with tortillas.
Make a spicy vinaigrette with 1 cup of the sambal, the juice of 2 lemons, and 1/2 cup grapeseed oil. Toss with your favorite greens.
Great as a relish for hot dogs or other sausages.
MING'S TIP
To skin and add smoky flavor to bell peppers and jalapeños, blacken their surfaces uniformly, turning with tongs as necessary, over a burner flame or grill, or in the broiler. If working over a burner, hold the pepper using tongs, or, if large enough, rest the pepper on the burner grid. When evenly blackened, transfer the pepper to a bowl, cover with plastic wrap, and allow steam to loosen the skin. When the pepper is cool enough to handle, slide off the skin with your fingers, cut, and remove ribs and seeds.
>>This recipe appears in
Episode #226.
>> For additional recipes and more, visit
www.ming.com
