BHA & BHT Free Sambal Oelek
If you love a fiery, punchy condiment that makes everything taste more alive, this homemade sambal oelek is exactly what your fridge has been missing. Fresh red Fresno or jalapeño chilies, garlic, ginger, and a bright hit of lime juice come together in minutes for a sauce that's bold, chunky, and deeply satisfying. Store-bought versions often sneak in preservatives like BHA and BHT to extend shelf life, which means this from-scratch approach is the cleanest way to get that authentic chili paste flavor without any unwanted additives. Every ingredient here is whole and recognizable — nothing processed, nothing hidden. The food processor does most of the work, and the goal is a coarse, textured paste rather than a smooth purée, which gives it that rustic character you'd find in a traditional sambal. A drizzle of extra virgin olive oil and a squeeze of lime round out the heat with richness and brightness. Make a jar on Sunday and you'll be reaching for it all week — on eggs, grilled meats, noodles, or anywhere you want a serious flavor upgrade.
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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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