Cooked and Canned Amba

I first had Amba on a Sabich at a “Modern Jewish” restaurant called nu, in the squirrel hill neighborhood of pittsburgh. The funky, spicy, sour sauce kind of blew me away, and I asked our waiter about it—what it was and where it came from. She said they were actually having trouble sourcing the bottled stuff because of a language barrier between them and their Hebrew-speaking suppliers. I decided to try to make it, of course, and