Gut Friendly Sambal Oelek
This fiery chili paste is the kind of condiment that transforms an ordinary meal into something you'll crave all week. Fresh Fresno or red jalapeño chilies bring bold heat, while garlic, ginger, lime juice, and a drizzle of olive oil round out the flavor with brightness and depth. The whole thing comes together in a blender in just a few pulses — no cooking required, which means the ingredients stay vibrant and the flavors stay clean. Keeping it chunky rather than blending it smooth is key; those visible chili flecks aren't just pretty, they give every spoonful real texture and character. For anyone paying close attention to what goes into their gut, making this at home means zero mystery additives, no preservatives, and no hidden ingredients that can sneak into store-bought versions. Fresh ginger and garlic are both well-regarded for supporting digestive comfort, and the simple, whole-food ingredient list keeps things straightforward and easy on the system. Stir it into rice, spoon it over eggs, or use it as a dipping sauce — a small jar of this in the fridge is one of the most useful things you can make.
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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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