Legume Free Sambal Oelek
This fiery chili paste is the kind of condiment that quietly transforms everything it touches — eggs, grilled meats, rice bowls, noodles, you name it. The combination of fresh Fresno or red jalapeño chilies, garlic, and ginger creates a bold, layered heat that store-bought versions rarely match, and you know exactly what went into it. A splash of lime juice brightens the whole thing while olive oil helps the paste come together into something scoopable and satisfying. The food processor does the heavy lifting in under five minutes, and the goal is a rough, chunky texture that keeps each ingredient distinct rather than blending into a uniform mush. For anyone navigating legume-free eating, this is the kind of pantry staple that's easy to overlook — many commercial chili sauces and sambal blends sneak in soybean oil or fermented soy paste, so making your own is genuinely worth it. Jar it up and it keeps in the fridge for a week, ready to punch up whatever you're cooking next.
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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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