Mediterranean Diet Friendly Sambal Oelek
Fresh chilies, garlic, ginger, lime juice, and a drizzle of extra virgin olive oil — this homemade chili paste is built almost entirely from whole, minimally processed ingredients that align beautifully with the Mediterranean way of eating. The olive oil swap is what really makes this version sing, lending a subtle fruitiness that rounds out the heat without dulling it. A quick pulse in the food processor keeps the texture gloriously chunky, so every spoonful delivers real chili flavor rather than a watery, over-processed sauce. Bright lime juice ties everything together with a citrusy lift that keeps the paste tasting fresh and vibrant. Store-bought versions often sneak in preservatives or refined oils, so making your own means you know exactly what's going into the jar. It comes together in minutes and keeps in the fridge for up to a week, ready to fire up grilled fish, roasted vegetables, or a simple grain bowl whenever you need a flavor boost.
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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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