Pol Parsley Sambal

15 Min

Pol Parsley Sambal

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

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

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Pol Parsley Sambal

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

Notes & Variations

Tags:

15 Min

Tags:

15 Min

ALL THE PARSLEY.

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WE LOVE THE COLOR GREEN.

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