Caffeine Free Sambal Oelek
This fiery chili paste is one of those condiments that instantly upgrades everything it touches — eggs, grilled meats, noodles, rice bowls, you name it. Fresh Fresno or red jalapeño chilies bring serious heat and bright color, while garlic, ginger, and a squeeze of lime juice keep the flavor layered and lively rather than one-dimensional. The olive oil helps the paste come together into something scoopable and glossy without turning it into a smooth, lifeless sauce. A food processor does most of the heavy lifting, and the whole thing comes together in just a few pulses — the goal is chunky and textured, not blended into oblivion. Store-bought versions often contain preservatives or added sugars you didn't ask for, so making your own means you know exactly what's going in the jar. It keeps in the fridge for up to a week, which means you'll have a bold, all-natural heat source ready to go whenever dinner needs a little fire.
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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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