Breastfeeding Friendly Sambal Oelek
Making your own chili paste at home means you know exactly what's going into it — no mystery preservatives, no added sugars, and none of the ambiguous additives that show up in so many store-bought condiment jars. This version is built on fresh Fresno or red jalapeño chilies blended with garlic, ginger, lime juice, and a drizzle of olive oil, so every ingredient is clean and straightforward. The result is a coarsely ground, deeply aromatic paste with real heat and brightness — chunky enough to have texture, punchy enough to transform a simple bowl of rice or a plate of roasted vegetables. Ginger and garlic bring bold flavor without relying on anything processed, and the fresh lime juice keeps the whole thing lively and vibrant. It comes together in minutes with a food processor and keeps in the fridge for up to a week, making it an easy way to add serious flavor to weeknight meals without any extra effort. A little goes a long way, so you can dial the heat up or down depending on how you're feeling that day.
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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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