Gelatin 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 fresh Fresno or red jalapeño chilies bring real heat and brightness, while garlic, ginger, and a squeeze of lime juice round out the flavor into something bold and deeply savory. Many store-bought versions sneak in preservatives, thickeners, or stabilizers that can be surprisingly hard to vet, so making your own means you know exactly what's in the jar. The food processor does most of the work in under five minutes, and the goal is a rough, chunky paste — not a smooth sauce — so don't over-blend it. A drizzle of olive oil pulls the whole thing together and gives it a glossy, scoopable consistency. It keeps in the fridge for up to a week, though it rarely lasts that long once people discover it's sitting there.
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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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