Red Meat Allergy Friendly Sambal Oelek
This fiery chili paste is the kind of condiment that quietly transforms everything it touches — eggs, noodles, grilled chicken, roasted vegetables, you name it. Fresh Fresno or red jalapeño chilies bring a bright, fruity heat that store-bought versions rarely capture, and the combination of garlic, ginger, and lime juice layers in a complexity that keeps you reaching for more. Because the entire recipe is built from whole plants and a splash of olive oil, there's nothing here to trigger a red meat sensitivity — no hidden broths, no meat-based fermented pastes, just clean, vibrant ingredients. The food processor does most of the work in under five minutes, and the goal is a rough, chunky texture rather than a silky purée, which gives it that authentic character. A small jar in the fridge means you have a week's worth of bold flavor on standby, ready to punch up any meal without a second thought.
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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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