INGREDIENTS

2 tablespoons vegetable oil
4 garlic cloves, finely chopped
3 red Thai chiles, seeded &  finely chopped
1 2-inch piece of ginger, peeled and minced
1 small red onion, finely chopped
2 tablespoons salted roasted peanuts, coarsely chopped
2 small quinces—peeled, halved, cored and cut into ¼-inch dice
2 tablespoons fresh lime juice
1 tablespoon sugar
1 teaspoon salt
1 tablespoon mint leaves, chopped
1 tablespoon cilantro, chopped

PREPARATION

In a large skillet, heat the vegetable oil. Add the garlic, chiles, ginger and onion and cook over moderate heat until softened, about 4 minutes. Add the peanuts and cook until sizzling, about 3 minutes. Add the quinces, lime juice, sugar and salt. Cover and simmer, stirring a few times, until the quince is barely tender, about 3 minutes. Let cool slightly. Stir in the mint and cilantro and serve.

Make Ahead
Sambal can be made ahead and refrigerated overnight