Beef Free Sambal Oelek
This fiery chili paste is the kind of condiment that quietly transforms everything it touches — eggs, rice, noodles, grilled vegetables, you name it. Made with fresh red Fresno or jalapeño chilies, garlic, ginger, lime juice, and olive oil, it comes together in minutes with nothing more than a food processor and a good pulse or two. The texture is the real magic here: deliberately chunky and rough, with visible chili flecks that give it a rustic, market-fresh quality you simply cannot get from a jar off the shelf. Store-bought versions often sneak in preservatives or additives that can complicate clean eating, so blending your own means you know exactly what's in it. A splash of fresh lime juice keeps the heat bright and balanced, while the olive oil rounds out the paste just enough to make it scoopable and spreadable. It keeps in the fridge for up to a week, though honestly it tends to disappear much faster than that.
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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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