Nutmeg 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. Made with fresh Fresno or red jalapeño chilies, garlic, and ginger, it delivers a bright, punchy heat that store-bought versions rarely match. A splash of lime juice keeps things lively and acidic, while a drizzle of olive oil helps the paste come together into something scoopable and satisfying. The whole thing comes together in a blender with just a few pulses, so you're looking at minimal effort for maximum flavor payoff. Every ingredient here is clean and straightforward, which means no hidden spice blends, no mystery additives, and no unwanted aromatics sneaking into your food. It keeps in the fridge for up to a week, so you can make a batch on Sunday and reach for it 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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