Pescatarian Sambal Oelek
This fiery chili paste is the kind of condiment that quietly becomes the most-reached-for jar in your fridge. Fresh Fresno or red jalapeño chilies bring serious heat and vibrant color, while garlic, ginger, and a bright hit of lime juice round everything out into something deeply layered and craveable. A quick pulse in the food processor keeps the texture beautifully coarse — chunky and bold, not the smooth, uniform paste you'd get from a jar at the grocery store. Because it's built entirely from whole, plant-based ingredients with a drizzle of olive oil to bring it together, it fits naturally into a pescatarian kitchen without any workarounds or substitutions needed. Spoon it over grilled fish, stir it into noodles, or use it as a dipping sauce for whatever's coming off the stove. It comes together in minutes and keeps in the fridge for up to a week, which means you're always one spoonful away from turning a simple meal into something memorable.
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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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