| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Vegtime3 | 1 | servings |
INGREDIENTS
| 3 | sm | Green or red hot chile peppers; seeded and minced |
| 1 | md | Tomato; (about 1/2 cup) |
| Seeded and chopped | ||
| 3 | tb | Fresh lime juice |
| 1/2 | ts | Salt |
| 1/2 | ts | Cayenne pepper |
| 2 | md | Shallots; minced |
| (about 1/3 cup) | ||
| 2 | ts | Soy sauce |
INSTRUCTIONS
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.
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