Chestnut 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 real heat and vibrant color, while garlic, ginger, and a hit of lime juice keep the flavor bright and layered rather than one-dimensional. A quick pulse in the food processor is all it takes, and the goal is a chunky, textured paste with visible chili flecks — not a smooth sauce, which means the technique is actually forgiving and fast. Store-bought versions can hide all kinds of additives and preservatives, so making your own at home gives you full control over exactly what goes in the jar. Every single ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-reading anxiety involved. It keeps in the fridge for up to a week, meaning one small batch can quietly upgrade your cooking 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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