MSG Free Sambal Oelek
Making your own chili paste from scratch is one of those small kitchen moves that pays off in a big way. Fresh Fresno or red jalapeño chilies bring a bright, fruity heat that store-bought versions simply can't match — and most commercial sambal oelek products sneak in preservatives or flavor enhancers that have no business being in a two-minute condiment. Here, it's just chilies, garlic, ginger, lime juice, olive oil, and salt, which means you know exactly what's going into every spoonful. The food processor does the heavy lifting, and a rough, chunky pulse is all you need — no smooth purée, just bold texture with visible chili flecks that cling beautifully to whatever you're serving it with. The lime juice keeps it lively and fresh, while the ginger adds a subtle warmth that rounds out the heat without dulling it. Spoon it over rice, stir it into noodles, or use it as a dipping sauce — this jar in your fridge will quietly become the thing that makes everything taste better.
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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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