Oats Free Sambal Oelek
Bright, fiery, and punchy, this homemade sambal oelek is the kind of condiment that makes everything it touches taste more alive. Fresh Fresno or red jalapeño chilies bring serious heat and vibrant color, while garlic, ginger, and a squeeze of lime juice round out the flavor with just enough depth and tang. A quick pulse in the food processor keeps the texture beautifully coarse — chunky and rustic, the way a real sambal should be. Every single ingredient here is naturally free from grain-based additives, so there's no need to squint at a store-bought label wondering what's been snuck into the mix. It comes together in minutes and keeps in the fridge for up to a week, meaning you'll always have a bold, from-scratch chili paste ready to go. Spoon it over eggs, stir it into noodles, or use it as a dipping sauce — this little jar punches well above its weight.
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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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