Paleo Sambal Oelek
Making your own chili paste from scratch means you know exactly what's going into it — no preservatives, no mystery additives, and no sneaky sugars hiding in the ingredient list. This version uses fresh Fresno or red jalapeño chilies blended with garlic, ginger, lime juice, and olive oil for a fiery, bright condiment that punches way above its weight. The texture is the real star here: coarsely ground and chunky, with visible chili flecks that give it a rustic, homemade character you just can't get from a jar. A quick pulse in the food processor is all it takes, and the whole thing comes together in minutes. Keep a jar in the fridge and you've got an instant flavor upgrade for grilled meats, roasted vegetables, eggs, or anything else that needs a little heat. It's the kind of pantry staple that quietly becomes the thing you reach for every single day.
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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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