Dairy 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 a bright, fruity heat, while garlic and ginger add depth that bottled versions rarely match. A splash of lime juice keeps it lively and sharp, and a drizzle of olive oil pulls the whole paste together into something glossy and craveable. The food processor does most of the work, and the goal is a rough, chunky texture that feels alive rather than a flat, featureless purée. Store-bought sambal often sneaks in preservatives or additives that can be hard to track, so making your own means you know exactly what's in the jar. It keeps in the fridge for up to a week, which means you're just one spoonful away from turning a simple weeknight meal into something genuinely exciting.
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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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