Eggless Sambal Oelek
This fiery chili paste is the kind of condiment that quietly transforms everything it touches — eggs, noodles, grilled meats, roasted vegetables, you name it. Made with fresh Fresno or red jalapeño chilies, garlic, and ginger, it delivers a bright, punchy heat that store-bought versions rarely match. A splash of lime juice keeps things lively and acidic, while a drizzle of olive oil helps the paste come together into something cohesive without losing that satisfying chunky texture. The whole thing comes together in a blender with just a few pulses, so you're not standing over a stove or babying anything. Every single ingredient here is naturally free of eggs, so there's nothing to swap or second-guess — just bold, clean flavor from start to finish. Keep a jar in the fridge and you'll find yourself reaching for it all week long.
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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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