15 Min

Pol Parsley Sambal

Parsley is not native to Sri Lanka but the flavors do really work well in this condiment.

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Cook Time

15 Mins + refrigeration

Serves

5

Directions

Step 1

Combine all the above and refrigerate for at least an hour for the flavors to meld. The sambal will keep for 2 to 3 days in the refrigerator.

Ingredients

2 cups chopped fresh parsley (mostly leaves with few stems)

1 cup minced red onions

2 cups fresh grated coconut

1 serrano pepper, minced

1 teaspoon minced dried fish flakes or dried shrimp

Juice of 1 lime

1 teaspoon salt

Step 1

Combine all the above and refrigerate for at least an hour for the flavors to meld. The sambal will keep for 2 to 3 days in the refrigerator.

2 cups chopped fresh parsley (mostly leaves with few stems)

1 cup minced red onions

2 cups fresh grated coconut

1 serrano pepper, minced

1 teaspoon minced dried fish flakes or dried shrimp

Juice of 1 lime

1 teaspoon salt

Tags:

15 Min

Tags:

15 Min

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