Almond Free Sambal Oelek
This fiery chili paste is the kind of condiment that quietly transforms everything it touches — eggs, grilled meats, noodles, rice bowls, you name it. Fresh Fresno or red jalapeño chilies bring the heat, while garlic, ginger, and a bright hit of lime juice round out the flavor into something bold and deeply satisfying. The whole thing comes together in a blender with just a few pulses, so you get that signature chunky, rustic texture rather than a flat, over-processed sauce. Store-bought versions can be hit or miss with additives and preservatives, but making it at home means you know exactly what's in the jar. Every single ingredient here is naturally free from tree nuts, so there's no label-reading stress or cross-contact concern to worry about. It keeps in the fridge for up to a week, meaning one quick batch gives you days of seriously good flavor on standby.
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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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