| 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.
A Message from our Provider:
“God wants to be your best friend”