Pistachio 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. Made entirely from fresh red chilies, garlic, ginger, lime juice, and olive oil, it's a punchy, vibrant sauce that comes together in minutes with nothing more than a food processor. The texture is the real star here: coarse, chunky, and full of visible chili flecks rather than a smooth, featureless purée, which means every bite delivers real heat and brightness. Store-bought versions often contain preservatives, added sugars, or mystery fillers, so making it from scratch gives you full control over what goes into the jar. The lime juice keeps things lively and fresh while the olive oil rounds out the heat just enough to make it dangerously scoopable. It keeps in the fridge for up to a week, though it rarely lasts that long once people discover it's sitting there.
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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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