Coconut 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. The base is beautifully simple: fresh red Fresno or jalapeño chilies blitzed with garlic, ginger, a squeeze of lime, and a drizzle of olive oil. A few quick pulses in the food processor keep the texture chunky and alive, which is exactly what separates a great sambal from a flat, overprocessed sauce. Many store-bought versions sneak in preservatives, added sugars, or oils you'd rather avoid, so making your own means you know exactly what's in the jar. The lime juice adds a bright, citrusy lift that balances the heat without dulling it, and the fresh ginger gives the whole thing a subtle warmth that lingers in the best way. It comes together in minutes and keeps in the fridge for up to a week, ready to punch up any meal on demand.
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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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