Pork 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 brightness, while garlic, ginger, and a squeeze of lime keep the flavor layered and alive rather than one-dimensional. The food processor does most of the work in under a minute, and the goal is a coarse, chunky paste with visible chili flecks — not a smooth sauce — so the texture stays bold and satisfying. Store-bought versions can hide unexpected additives or preservatives, but this one is built entirely from whole, clean ingredients you can see and trust. It comes together with just six pantry staples, all of them naturally free from any pork-derived ingredients, so there's no label-reading stress involved. A small jar in the fridge means you've got a week's worth of instant flavor on standby whenever you need it.
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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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