Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 smalls | Green or red hot chile peppers; seeded and minced |
| 1 medium | Tomato; (about 1/2 cup) |
| \N \N | Seeded and chopped |
| 3 tablespoons | Fresh lime juice |
| ½ teaspoon | Salt |
| ½ teaspoon | Cayenne pepper |
| 2 mediums | Shallots; minced |
| \N \N | (about 1/3 cup) |
| 2 teaspoons | Soy sauce |
MAKES 1 CUP DAIRY-FREE Similar in texture to a salsa, this spicy sambaI will perk up any dish.
Place all ingredients in a medium bowl and mix well. Let stand 10 minutes before serving. The sambal will keep up to 3 days in a covered container in the refrigerator.
Per 2-tablespoon serving: 11 cal.; 0 prot.; 0 total fat (0 sat. Fat); 3g carb.; 0 chol.; 221 mg sod.; 0 fiber Converted by MC_Buster.
Recipe by: Vegetarian Times, January 1999, page 56 Converted by MM_Buster v2.0l.