Black Pepper Free Sambal Oelek
Fresh chilies, garlic, ginger, and a bright hit of lime come together in this punchy Southeast Asian chili paste that brings serious heat and complexity to almost any dish. Most store-bought versions of sambal oelek sneak in preservatives or spice blends that can be hard to vet, so making it at home puts you fully in control of every ingredient. The key here is the technique — a few short pulses in a food processor keep the texture beautifully coarse and rustic, so you get that signature chunky bite rather than a watery sauce. Olive oil and lime juice round out the heat with richness and acidity, making the paste feel balanced rather than one-dimensional. It comes together in minutes and keeps in the fridge for up to a week, so you can stir it into noodles, spoon it over eggs, or use it as a marinade all week long. For anyone avoiding black pepper, this recipe is a natural fit — bold, fiery flavor built entirely from fresh chili heat rather than any added spice blends.
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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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