Fish Free Sambal Oelek
Bright, fiery, and punchy, this homemade chili paste is the kind of condiment that makes everything it touches more exciting. Fresh Fresno or red jalapeño chilies get blitzed with garlic, ginger, lime juice, and olive oil into a coarse, chunky paste that's miles ahead of anything sitting on a grocery store shelf. The texture is the whole point here — rough and rustic with visible chili flecks, not a smooth, lifeless sauce. Store-bought versions of this Southeast Asian staple can sometimes sneak in shrimp paste or fish sauce, so making it from scratch means you know exactly what's in the jar. This version keeps things clean and plant-based without sacrificing any of that bold, lip-tingling heat. A quick blitz in the food processor and you're done — then spoon it over rice, stir it into noodles, or use it as a dipping sauce 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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