Gluten Free Sambal Oelek
Bright, fiery, and packed with real chili heat, this homemade sambal oelek is the kind of condiment that makes everything it touches taste more alive. Fresh Fresno or red jalapeño chilies get pulsed with garlic, ginger, lime juice, and olive oil into a chunky, aromatic paste that blows any jarred version out of the water. Every single ingredient here is naturally free of gluten, so there's no need to squint at labels or worry about hidden additives sneaking into your chili sauce. The food processor does the heavy lifting in just a few pulses — the goal is a rough, textured paste with visible chili flecks, not a smooth purée, and that rustic quality is exactly what makes it so good. A squeeze of fresh lime keeps it bright while the olive oil rounds out the heat just enough. Spoon it over rice bowls, stir it into marinades, or use it as a dipping sauce for anything that needs a serious kick. It keeps in the fridge for up to a week, though it rarely lasts that 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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