Name: Mint Sambol
Yield: Makes a Scant 1 Cup; Serves 4 to 5
Cuisine: Sri Lanka
Ingredients: 2 to 3 green cayenne chiles, or substitute serrano chiles, coarsely chopped; 1 teaspoon coarse salt; 5 or 6 black peppercorns or scant ¼ teaspoon freshly ground black pepper; 1 cup loosely packed fresh mint leaves; About 1 tablespoon fresh lime juice; ½ cup chopped red onion or shallots; 1 large or 2 small garlic cloves

Preparation info

Makes a Scant 1 Cup ; Serves
4 to 5

Difficulty
Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

Whenever you have good fresh mint available, make this sambol to accompany almost any meal. It has a refreshing taste, and, like most other sambols, it’s so easy to make.

Ingredients

1 teaspoon coarse salt
5 or 6 black peppercorns or scant ¼ teaspoon freshly g

Method

If using a flat stone mortar and a pestle, put the coarse salt on the mortar and grind the peppercorns (or pepper) into the salt. Add the garlic and chiles and grind into a thick paste. Add the chopped onion or shallots and grind in. Finally, add the mint and lightly pound to mix it in. Transfer to a small bowl, add the lime juice, and mix.

If using a food processor, grind

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