This fiery chili paste brings bold, punchy heat to everything from grilled meats to scrambled eggs, and making it at home means you control every single ingredient that goes into the jar. For anyone managing a nickel sensitivity, store-bought condiments and hot sauces can be a minefield — hidden additives, mystery preservatives, and ingredients sourced from high-nickel foods all lurk in commercial versions. This recipe keeps things clean and straightforward with fresh Fresno or red jalapeño chilies, garlic, ginger, lime juice, olive oil, and salt — nothing more. The food processor does the heavy lifting, and a few quick pulses give you that signature coarse, chunky texture that makes sambal so satisfying to eat. Bright acidity from the lime juice balances the raw heat of the chilies, while the olive oil rounds everything out into a cohesive, glossy paste. It comes together in minutes and keeps in the fridge for up to a week, so you can spoon it onto dishes all week long without any second-guessing what's in it.
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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.
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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