Macadamia Free Sambal Oelek
Fresh chilies, garlic, ginger, lime, and a drizzle of olive oil — that's genuinely all it takes to make one of the most versatile condiments in Southeast Asian cooking. The key is keeping the texture rough and chunky rather than blending it into oblivion, so every spoonful delivers real chili heat with bright citrus lift. It comes together in minutes with a food processor and keeps in the fridge for up to a week, meaning you can reach for it whenever a bowl of noodles, grilled meat, or fried rice needs a serious kick. Store-bought versions often contain preservatives, added sugars, or mystery oils, so making your own means you know exactly what's going in the jar. Every ingredient here is naturally free from tree nuts of any kind, so there's zero guesswork about what you're spooning onto your plate. This is the kind of recipe that quietly becomes a staple — bold, punchy, and endlessly useful.
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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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