Cashew Free Sambal Oelek
Bright, fiery, and punchy, this homemade sambal oelek is the kind of condiment that makes everything it touches taste more alive. Fresh red Fresno or jalapeño chilies bring serious heat, while garlic, ginger, and a squeeze of lime juice round out the flavor with just enough depth and brightness to keep you coming back. The whole thing comes together in a blender with a handful of real, whole ingredients — no mystery additives, no shared-facility concerns, just clean, honest heat. Store-bought chili pastes can be a minefield of hidden ingredients and manufacturing cross-contact, so making your own at home puts you fully in control. A few quick pulses are all it takes to land on that signature coarse, chunky texture — resist the urge to over-blend, because those visible chili flecks are exactly what give it character. Spoon it over eggs, stir it into noodles, or use it as a dipping sauce, and it keeps in the fridge for up to a week so you can reach for it all week long.
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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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