Mushroom Free Sambal Oelek
Bright, fiery, and punchy, this homemade sambal oelek delivers serious heat with a fresh citrus edge that store-bought versions rarely match. Red Fresno or jalapeño chilies bring the burn, while garlic and ginger add depth, and a squeeze of lime keeps everything lively and sharp. The whole thing comes together in a blender with just a few pulses — you're aiming for that signature rough, chunky paste rather than a smooth sauce, so it's almost impossible to overwork. For anyone navigating a fungi-free diet, jarred condiments and restaurant sauces can be a minefield of hidden ingredients, but this recipe is completely transparent: six clean, whole-food ingredients and nothing else. A drizzle over rice, grilled proteins, or roasted vegetables transforms a simple plate into something genuinely exciting. Make a batch on Sunday and you'll find yourself reaching for the jar all week long.
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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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