Candida Diet Friendly Sambal Oelek
Making your own chili paste from scratch is one of those small kitchen moves that pays off in a big way — and this version keeps things clean, bright, and boldly flavored. Fresh Fresno or red jalapeño chilies bring real heat, while garlic, ginger, and a squeeze of lime juice layer in complexity without relying on any sugar, vinegar, or fermented additives that can be tricky on a candida-conscious eating plan. Store-bought versions almost always sneak in preservatives, added sugars, or mystery ingredients, so blending your own gives you full control over what goes in the jar. The food processor does the heavy lifting in just a few quick pulses, leaving you with a chunky, rustic paste that's far more interesting than anything smooth and commercial. A drizzle of extra virgin olive oil ties it all together and gives the sambal a satisfying, glossy finish. Use it as a condiment, stir it into sauces, or spoon it over proteins and roasted vegetables whenever you want a hit of heat that fits your goals.
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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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