Celery Free Sambal Oelek
This fiery chili paste is the kind of condiment that quietly transforms 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 and ginger add depth that store-bought versions rarely match. A splash of lime juice keeps things lively and cuts through the richness of the olive oil, pulling the whole paste together with a subtle tang. The food processor does most of the work, and the key is keeping that texture rough and chunky rather than blending it into oblivion — those visible chili flecks are exactly what you want. Many jarred sambal products sneak in preservatives or additives that can be hard to track, so making your own means you know precisely what's going in. It comes together in minutes and keeps in the fridge for up to a week, ready to punch up whatever you're cooking.
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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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