High Fructose Corn Syrup Free Sambal Oelek
If you've ever flipped over a jar of store-bought chili paste and squinted at the ingredient list, you know how often sweeteners sneak into condiments that have absolutely no business being sweet. This homemade version keeps things honest — just fresh red chilies, garlic, ginger, lime juice, olive oil, and salt. The result is a fiery, bright, deeply aromatic paste that tastes alive in a way the jarred stuff rarely does. Fresno or red jalapeño chilies bring a bold heat that's fruity and punchy without being one-dimensional, and the fresh lime juice adds just enough acidity to make everything pop. The food processor does most of the work, and the key is keeping it coarse — those visible chili flecks aren't a mistake, they're the whole point. Spoon it over rice bowls, stir it into noodles, swirl it into soups, or use it as a dipping sauce for anything that needs a serious wake-up call. A small jar in your fridge all week means bold, clean flavor is always one spoonful away.
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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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