Buzz
The salsa packs a spicy punch, depending on the heat of your sambal. My sambal is a garlic chili sauce, a chunky blend of peppers, garlic, and salt that ferments into a rich, umami-filled masterpiece. I love dipping summer rolls (gui cuon) into it—it’s absolutely delicious.
Garlic chili sauce needs time to ferment and mellow if you make it yourself, so you may not have time this year. But you can always grab a bottle of Huy Fong and mix in some strawberries for the same result.
Homemade sambal takes time to develop its full flavor, but if you're in a rush, just grab a bottle of Huy Fong’s garlic chili sauce and add some fresh strawberries to create this unique blend.
How to prepare strawberry sambal salsa
Remove the stems from your strawberries and gently brush them off. If they’re clean, there’s no need to wash them. It might seem strange, but we want the natural yeast on the skin to aid fermentation, so washing them would be counterproductive. Don’t worry though—this salsa is still fantastic even if it doesn’t ferment, so no stress if you don’t see any fermentation signs.
Here’s everything you need to make strawberry sambal salsa:
To remove the stems: Strawberry huller
For sealing without needing to burp the jar: Ball Fermentation Lids and Springs
To start off: Huy Fong Chili Sauce
Mash your strawberries with your tool of choice—whether it’s a muddler, a potato masher, or even a fork. Aim for a chunky, juicy, deep red mash. Gradually add garlic chili sauce, a tablespoon at a time, mixing well and tasting in between. Continue until you hit your preferred spice level. I used 1 pint of strawberries with 3 tablespoons of garlic chili sauce. That’s it—just two ingredients.
Place the mixture in a jar with an airlock, keeping it out of direct sunlight in a spot where the temperature stays below 70℉. Let it rest on the counter overnight, then move it to the fridge. Since strawberries are delicate, you’ll have just two or three days to enjoy this vibrant, spicy concoction. But those will be days of pure bliss.
Sure, it's great on tortilla chips (especially the blue corn ones—there’s something visually striking about the magenta salsa against the blue). But I highly recommend trying it on grilled swordfish or halibut, or any thick, flaky fish. It’s also fantastic on fresh melon or a smoky, hot brat. And here’s a game-changer—add a tablespoon or two to whipped cream and top a cupcake with it. (You’re welcome.)
