Ingredients
- 4 cans pimiemento (drained)
- 3 Tablespoons sambal
- 3 Tablespoons cumin
- 1 bunch cilantro (minced)
- 5 Tablespoons fish sauce
- 9 Tablespoons white vinegar
- 9 cans coconut milk
Instructions
- Process everything except the coconut milk.
- Bring coconut milk to boil, reduce by ⅓.
- Add pimiento mixture, bring back to boil.
- Remove from heat immediately, otherwise this will scorch and burn!
- Cool.