Strawberry Sambal


Courtesy of Todd Duplechan. Makes about 4 cups.

Super easy

Strawberry Sambal


For 1 Batch(es)


  • 5 pounds strawberries, hulled and halved
  • 48 ounces sugar
  • 1/4 cup(s) minced ginger
  • 1/4 cup(s) minced chiles, dried or fermented
  • Lemon juice, to taste
  • Salt, to taste

Strawberry Sambal Directions

  1. Macerate the strawberries in the sugar overnight, then cook the mixture down over low heat until it reaches a jam-like consistency.
  2. Add the lemon juice, to taste, then puree in a food processor.
  3. In a separate pan, sweat the ginger and chilies, then mix them into the strawberry puree.
  4. Season the final mixture with salt, to taste. Use right away or store in the refrigerator in an airtight container for up to a week.

Recipe notes

Lenoir serves this spicy Indonesian condiment with pecan hush puppies, but it would also complement grilled chicken or vegetables. It’s both seasonal and versatile—meaning it can be re-envisioned depending on what’s fresh.

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