Eosinophilic Esophagitis Friendly Sambal Oelek
Homemade chili paste is one of those condiments that transforms an ordinary meal into something you actually crave, and this version delivers serious heat and brightness with just a handful of clean, whole ingredients. For anyone managing eosinophilic esophagitis, store-bought sambal and chili sauces can be a minefield of preservatives, vinegars, and mystery additives that may not sit well — making a batch from scratch is genuinely the smarter move. Fresh Fresno or red jalapeño chilies bring the fire, while garlic, ginger, and a squeeze of lime juice layer in complexity that no jarred version can quite match. A drizzle of olive oil pulls the paste together and gives it that glossy, scoopable consistency you want on everything from rice bowls to grilled proteins. The food processor does most of the work, and the whole process takes just minutes before you have a chunky, vibrant condiment ready to go. 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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