Low Sugar Sambal Oelek
Most store-bought sambal oelek sneaks in added sugar to balance the heat, which means label-reading becomes a whole project before you can even season your dinner. This homemade version skips all of that — just fresh Fresno or red jalapeño chilies, garlic, ginger, lime juice, olive oil, and salt, blended into a bold, chunky paste that lets the real flavors do the work. The texture is intentionally rough and coarse, with visible chili flecks that give it that authentic, market-fresh character you just can't get from a jar. Bright lime juice and a touch of olive oil round out the heat without any sweetener needed, because good chilies honestly don't need the help. It comes together in minutes with a food processor and keeps in the fridge for up to a week, so you can have a clean, fiery condiment ready to go whenever the craving hits. Spoon it over eggs, stir it into noodles, or use it as a dipping sauce — the possibilities are genuinely endless.
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Learn more →Ingredients
8 servings
- 8 oz fresh red fresno or red jalapeño chilies, stems removed, roughly chopped
- 3 cloves garlic, peeled
- 1 tsp fresh ginger, peeled and roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp extra virgin olive oil
- ½ tsp salt, or to taste
Instructions
- 1
Combine the chopped chilies, garlic, and ginger in a food processor or blender. Pulse 8–10 times until the mixture is coarsely ground — the texture should be chunky and rough, not a smooth purée.
- 2
Add the lime juice, olive oil, and salt. Pulse 3–4 more times until just combined and the paste holds together but still has visible chili flecks. Taste and adjust salt as needed.
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