Citric Acid Free Sambal Oelek
Most store-bought chili sauces and condiments sneak in citric acid as a preservative, which makes finding a clean sambal surprisingly tricky. This version skips all of that entirely, relying on fresh lime juice for its bright, punchy acidity instead. The result is a coarsely ground chili paste with real texture — chunky, fiery, and deeply aromatic from the garlic and ginger. Fresno or red jalapeño chilies bring a bold heat that's lively without being overwhelming, and a splash of olive oil ties the whole paste together beautifully. It comes together in minutes with just a food processor and a handful of fresh ingredients, making it one of the easiest homemade condiments you'll ever pull off. Keep a jar in the fridge and you'll find yourself reaching for it on eggs, noodles, grilled meats, and pretty much everything else.
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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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