Brazil Nut Free Sambal Oelek
Making your own chili paste from scratch is one of those kitchen moves that instantly upgrades everything it touches — eggs, grilled meats, noodles, rice bowls, you name it. Fresh Fresno or red jalapeño chilies bring a bright, fruity heat that store-bought versions rarely match, and a quick pulse in the food processor keeps the texture beautifully coarse and rustic. Garlic and ginger add depth without overwhelming the chili's natural punch, while fresh lime juice lifts the whole paste with a clean, citrusy edge. The olive oil helps it all bind together into a glossy, spoonable condiment that looks as good as it tastes. Store-bought sambal can be a minefield of mystery additives, but this version is refreshingly straightforward — just real, whole ingredients you can see and taste. It comes together in minutes and keeps in the fridge all week, so you're never more than a spoonful away from turning a simple meal into something seriously craveable.
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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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