Honey 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 base is beautifully simple: fresh red chilies, garlic, ginger, a hit of lime juice, and a drizzle of olive oil, all pulsed together until chunky and bold. That rough, textured consistency is exactly what sets a homemade version apart from the overly smooth jars sitting on store shelves. Many commercial chili sauces sneak in sweeteners, but this one skips them entirely, letting the natural heat and brightness of the fresh ingredients do all the heavy lifting. The lime juice brings a sharp citrus edge that balances the chili's intensity without dulling it. It comes together in minutes and keeps in the fridge for up to a week, so you can have a jar ready to punch up any meal on demand. Once you've made your own, it's genuinely hard to go back.
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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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