2 medium garlic cloves, minced
1 shallot, minced
½ jalapeno pepper
1 teaspoon sugar or natural sweetener (honey, agave nectar, etc.)
1 (2-inch) piece of ginger, peeled and grated
1 tablespoon apple cider vinegar
2 mint leaves
1 large cucumber, peeled, seeded, quartered and thinly sliced
- Combine all of the ingredients in a mixing bowl. Stir and toss well to cover.
- Cover and let sit at room temperature for at least 1 hour before serving.
The Sambal will store up to 4 days refrigerated in a tightly covered container.
An Oldways recipe and photo, inspired by recipes in Jessica B. Harris’ The Africa Cookbook and Marcus Samuelsson’s The Soul of a New Cuisine