When you have an overabundance of roses, you might make rose sambol. Is it the prettiest sambol? I think it might be.
20 roses, stalks removed, petals rinsed
1 c. red onion, sliced
1 c. fresh grated coconut
5 dried chilies, broken into pieces
2 T lime juice
1 t. salt
1. In a mortar & pestle, or food processor, combine ingredients until well blended. Taste and adjust seasonings. Serve with rice and curry, roti, or anywhere else you’d use sambol.