Anti Inflammatory Sambal Oelek
Few condiments pack this much flavor into such a short ingredient list. Fresh Fresno chilies bring vibrant heat, while garlic, ginger, lime juice, and a drizzle of extra virgin olive oil round everything out into a bold, complex paste that comes together in minutes. Each of those core ingredients carries genuine anti-inflammatory credentials — capsaicin from the chilies, gingerol from fresh ginger, and polyphenols from the olive oil — so every spoonful is doing real work. Store-bought chili sauces often sneak in added sugars, preservatives, and refined oils that undercut any wellness goals, but making your own means you control exactly what goes in. The technique is deliberately low-effort: a food processor, a few quick pulses, and you're done — no cooking required, which helps preserve the potency of those fresh ingredients. The rough, chunky texture is the whole point, giving you something that clings to grilled proteins, stirs into soups, or livens up a simple grain bowl without disappearing into the background. One batch makes enough to share or keep in the fridge all week, ready to turn an ordinary meal into something genuinely exciting.
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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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