Pregnancy Friendly Sambal Oelek
Making your own chili paste from scratch means you know exactly what's going into it — no preservatives, no mystery additives, just fresh chilies, garlic, ginger, lime, and olive oil. That kind of ingredient transparency matters a lot when you're being more mindful about what you eat. The bright heat from the Fresno or red jalapeño chilies is balanced by the citrusy punch of fresh lime juice, making this sambal lively and complex without being overwhelming. A few quick pulses in the food processor keeps the texture beautifully chunky, so it works as a condiment, a stir-in, or a bold finishing sauce on just about anything. The fresh ginger adds a warm, aromatic depth that makes this feel like so much more than a simple hot sauce. It keeps in the fridge for up to a week, so you can make one batch and reach for it all week long whenever a meal needs a little lift.
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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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