Barley Free Sambal Oelek
Sambal oelek is one of those condiments that quietly transforms everything it touches — eggs, grilled meats, noodles, rice bowls — with a bright, fiery kick that store-bought versions rarely nail. This homemade take is built entirely from fresh chilies, garlic, ginger, lime juice, olive oil, and salt, so you know exactly what's going in the jar. For anyone navigating grain sensitivities, jarred chili pastes can be a sneaky source of hidden additives or fillers, making a from-scratch batch the smarter, safer move. The food processor does most of the work in under five minutes, and the goal is a coarse, chunky paste with visible chili flecks — rustic and bold, not a polished purée. Fresh lime juice lifts the heat with a citrusy edge, while the olive oil rounds everything out into a paste that clings beautifully to whatever you're cooking. Make a batch on Sunday and you'll find yourself reaching for it all week long.
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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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