Pecan 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 serious heat and bright color, while garlic, ginger, and a squeeze of lime keep the flavor layered and lively rather than one-dimensional. The whole thing comes together in a blender with just a handful of real, whole ingredients and zero fillers or mystery additives. Store-bought versions often contain preservatives and sometimes processed in facilities with mixed nuts, so making your own means you know exactly what's in the jar. A few pulses is all it takes — you're aiming for that signature chunky, rustic texture, not a smooth sauce, so it's genuinely hard to over-process. Keep a jar in the fridge and you'll find yourself reaching 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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