MANGO SAMBAL (2-1/2 cups)
¼ cup peanut oil
1 medium red onion, finely diced
2 garlic cloves, minced
1/5 cup peanuts
one 2 inch piece of ginger, peeled and grated
2 bird’s eye chiles, seeds and ribs removed, finely chopped
½ teaspoon chili powder
2 mangoes, peeled, pitted and cut into 1 inch dice
2 mint sprigs, leaves only, chopped
2 teaspoons sesame seeds
1 teaspoon Asian sesame oil
1.Heat the peanut oil in a medium saute pan over medium heat. Add the onion and garlic and saute until the onion is translucent, about 5 minutes.
2. Add the peanuts, ginger, chiles and chili powder and saute until the peanuts are golden brown, about 5 minutes more. Remove from heat and let cool.
3. Transfer the peanut mixture to a bowl and stir in the mangoes, mint, sesame seeds and sesame oil.
4. Store in a tightly covered container in the refrigerator for up to 4 days.
from Marcus Samuelson, The Soul of a New Cuisine