Lupin Free Sambal Oelek
Fresh chilies, garlic, ginger, lime, and a splash of olive oil — that's all it takes to build a condiment with serious depth and heat. This sambal oelek comes together in minutes with just a food processor and a handful of whole, recognizable ingredients, which means you know exactly what's going into every spoonful. Store-bought chili pastes and sauces can hide all kinds of fillers and additives that make label-reading a chore, so making your own is a genuinely satisfying workaround. The key is keeping the texture coarse and chunky rather than blending it smooth — those visible chili flecks aren't just pretty, they give the paste its signature rustic bite. A hit of fresh lime juice brightens the heat and keeps the whole thing tasting alive rather than flat. Spoon it over eggs, stir it into noodles, swirl it into soups, or use it as a dipping sauce — it punches up just about anything it touches. Stored in a jar in the fridge, it keeps for up to a week, though it rarely lasts that long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!