Sambal

Sambal is a sweet and intensely sour garlic sauce that originates in southeast Asia. I was first introduced to the sauce in Emilie Hardman's eye-opening "Creative Vegan Cooking" class at Cambridge Center for Adult Education. To turn this sauce back to a vegan item, substitute nori and salt for the fish sauce.

Green jalapeños result in a brilliant burgundy sauce. Red ones produce a color similar to chiles in adobo. 2 jalapeños seems fairly temperate; I'd recommend more (or stronger) peppers for the spice-inclined.

INGREDIENTS:

• 6 shallots, peeled
  
• 3 jalapeños, trimmed of stems
  
• 6 cloves garlic, crushed
  
• 2 tbsp. concentrated tamarind paste
• 2 tbsp. sugar
• 1 tbsp. sesame oil
• 1 tbsp. olive oil
  
• 2 tbsp. fish sauce (or half a tin of anchovies)

DIRECTIONS:

1. Combine all ingredients in a food processor; process for at least one minute or until smooth.
   
2. Transfer sauce to a deep skillet and cook over medium-high heat until simmering.