Low Iodine Sambal Oelek
Bright, fiery, and packed with real chili heat, this homemade sambal oelek is the kind of condiment that makes everything on the table more exciting. Store-bought versions often sneak in additives, preservatives, or iodized salt — none of which belong on a low-iodine table — so making your own is genuinely the smarter move. Fresh Fresno or red jalapeño chilies get pulsed with garlic and ginger into a coarse, chunky paste that has far more character than anything from a jar. A squeeze of lime juice and a drizzle of olive oil round out the heat with brightness and body, while plain non-iodized salt keeps the seasoning clean and compliant. The whole thing comes together in minutes in a food processor, and a small jar of it will keep in the fridge for up to a week. Spoon it over rice, stir it into soups, or use it as a dipping sauce — the possibilities are endless once you have this in your rotation.
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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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