Strawberry Sambal
Ingredients
- 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
Instructions
- Macerate the strawberries in the sugar overnight, then cook the mixture down over low heat until it reaches a jam-like consistency.
- Add the lemon juice, to taste, then puree in a food processor.
- In a separate pan, sweat the ginger and chilies, then mix them into the strawberry puree.
- 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.
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.
