Cinnamon Free Sambal Oelek
Bright, fiery, and built entirely from fresh ingredients, this sambal oelek delivers the kind of bold chili heat that makes everything from grilled meats to fried rice taste more alive. The short ingredient list is deceptively powerful — red Fresno or jalapeño chilies bring the fire, while garlic, ginger, and a squeeze of fresh lime juice add layers that keep you coming back for more. Many store-bought chili pastes and condiments sneak in spice blends that can include cinnamon as a background note, so making your own from scratch is the only way to be truly certain of what's in the jar. Here, every ingredient is straightforward and easy to verify, which means you get full flavor without any unwanted surprises. A few pulses in the food processor keeps the texture chunky and rustic — this is not a smooth, polished sauce, and that roughness is exactly what makes it so satisfying to eat. A drizzle of olive oil and a pinch of salt round everything out and help the paste hold together beautifully. Make a batch on the weekend and keep it in the fridge all week; it only gets better as the flavors settle.
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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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