Nitrate & Nitrite Free Sambal Oelek
Bright, fiery, and built entirely from fresh ingredients, this sambal oelek delivers serious heat with a punchy citrus edge that store-bought versions simply can't match. Most commercial chili pastes and condiments sneak in preservatives — including cured or processed additives — to extend shelf life, which makes finding a clean option on the grocery shelf genuinely tricky. This version skips all of that, relying on fresh Fresno or red jalapeño chilies, garlic, ginger, lime juice, and olive oil to do all the heavy lifting. The food processor keeps things quick while preserving that signature coarse, chunky texture — it's a paste with personality, not a smooth, lifeless sauce. A squeeze of fresh lime brightens the whole thing and balances the raw heat beautifully. Spoon it over rice, stir it into noodles, or use it as a dipping sauce, and you'll wonder why you ever reached for a jar with a label full of ingredients you can't pronounce. It keeps in the fridge for up to a week, so one quick batch goes a long way.
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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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