Paraben 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. Fresh Fresno or red jalapeño chilies bring bright, punchy heat, while garlic, ginger, and a squeeze of lime keep the flavor layered and alive rather than one-dimensional. The whole thing comes together in a blender in just a few pulses, so you get that satisfying chunky, rustic texture instead of a flat, featureless sauce. Store-bought versions often contain preservatives, stabilizers, and synthetic additives that can be a real concern for anyone keeping their kitchen clean and ingredient-conscious — making a batch from scratch means you know exactly what went in. Every ingredient here is whole, fresh, and straightforward: chilies, garlic, ginger, lime juice, olive oil, and salt. Keep a jar in the fridge and you have an instant flavor upgrade ready to go 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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