Artificial Food Coloring Free Sambal Oelek
Store-bought chili sauces and condiments are notorious for sneaking in synthetic dyes — that vivid, almost neon red in the jar is often more about artificial color than actual chili. Making sambal oelek from scratch means the only red you're getting comes straight from fresh Fresno or jalapeño chilies, which deliver a naturally vibrant, fiery hue all on their own. The ingredient list is refreshingly short: real chilies, garlic, ginger, lime juice, olive oil, and salt — nothing hidden, nothing artificial. A few quick pulses in the food processor keep the texture beautifully chunky and rustic, so it feels alive on the plate rather than like a processed paste. The lime juice brightens everything up while the ginger adds a subtle warmth that rounds out the heat without dulling it. Spoon it over grilled meats, stir it into noodles, or use it as a dipping sauce — this is the kind of condiment that makes you wonder why you ever reached for the bottle in the first place.
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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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