MAKES: about 2½ cups
To make this sambal, use a firm-fleshed plum with yellow flesh. Serve at once, so it does not get too watery as it stands.
INGREDIENTS:
- ½ cup finely chopped red onion
- ½ teaspoon salt
- 1½ tablespoons fresh lime juice, or more to taste
- 4–6 firm yellow-fleshed plums, split, pitted, and diced (about 2 cups)
- 1 tablespoon finely chopped fresh lemongrass (inner tender leaves)
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh basil
- 1 jalapeño chile, stemmed, seeded, and finely chopped (optional)
- 1 teaspoon sugar, or more to taste
INSTRUCTIONS:
- Place the red onion in a small bowl and toss with the salt and lime juice. Let sit at room temperature for 30 minutes to lightly pickle.
- Just before serving, add the remaining ingredients to the red onion and toss to mix. Taste and add more sugar and/or lime, if desired.
