Mustard Free Sambal Oelek
This fiery chili paste is the kind of condiment that quietly transforms everything it touches — eggs, grilled meats, noodles, rice bowls, you name it. Fresh Fresno or red jalapeño chilies bring the heat, while garlic, ginger, and a bright hit of lime juice keep things layered and alive. The whole thing comes together in a blender with just a handful of real, whole ingredients and zero fillers or hidden additives to worry about. Store-bought versions can be a minefield for people avoiding certain condiment ingredients, but making it from scratch means you know exactly what's in the jar. The texture is intentionally rough and chunky — not a smooth purée — which gives it that authentic, market-fresh character that makes it so satisfying to spoon over just about anything. A small batch keeps in the fridge for up to a week, though it tends to disappear long before that.
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!