Peanut 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 real heat and bright color, while garlic, ginger, and a squeeze of lime juice keep the flavor lively and layered rather than one-dimensional. A splash of olive oil helps the paste come together into something scoopable and satisfying without dulling any of that punch. Store-bought versions can be hit or miss with additives and preservatives, so making your own means you know exactly what's in the jar. The food processor does most of the work in under five minutes, and the chunky, rough texture is part of what makes it so good — resist the urge to blend it smooth. It keeps in the fridge for up to a week, though it tends to disappear long before that.
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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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