Alpha Gal Friendly Sambal Oelek
This fiery chili paste is the kind of condiment that quietly transforms everything it touches — eggs, grilled vegetables, rice bowls, noodles, you name it. Fresh Fresno or red jalapeño chilies bring real heat and bright color, while garlic, ginger, and a squeeze of lime keep the flavor lively and complex without any fuss. The whole thing comes together in a blender in just a few pulses, so you get that satisfying chunky, rustic texture rather than a flat, featureless purée. For anyone navigating alpha-gal syndrome, store-bought chili sauces and condiments can be a minefield of hidden mammal-derived additives, stabilizers, and unclear sourcing — making a homemade batch like this a genuinely smart move. Every ingredient here is straightforward and plant-based, so you can season your food boldly without second-guessing the label. A small jar in the fridge means you're always one spoonful away from turning a simple weeknight meal into something that tastes like you actually tried.
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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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