Rice Free Sambal Oelek
Bright, fiery, and punchy with fresh lime, this homemade chili paste delivers the kind of bold heat that store-bought condiments rarely match. Many jarred versions sneak in unexpected fillers or thickeners, so making your own means you know exactly what's going into every spoonful. Fresh Fresno or red jalapeño chilies get pulsed with garlic and ginger until the mixture is gloriously chunky — that rough, textured consistency is what gives it real character. A splash of lime juice and a drizzle of olive oil bring everything together into a paste that's tangy, aromatic, and deeply satisfying. It comes together in minutes with just a food processor and a handful of fresh ingredients, making it one of the easiest flavor upgrades you can keep in your fridge. Spoon it over grilled meats, stir it into soups, or use it as a dipping sauce — the possibilities are genuinely endless.
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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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