Chicken Free Sambal Oelek
This fiery chili paste is the kind of condiment that quietly transforms everything it touches — eggs, noodles, grilled vegetables, 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 lively and complex rather than one-dimensional. The whole thing comes together in a blender in just a few pulses, so you get that signature chunky, rustic texture instead of a flat, featureless sauce. Store-bought versions often sneak in preservatives or additives you didn't ask for, and making your own means you know exactly what's in the jar. A drizzle of olive oil and a pinch of salt round out the paste and help it hold together beautifully in the fridge for up to a week. Keep a jar on hand and you'll find yourself reaching for it constantly.
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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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