Seeds 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. The base is beautifully simple: fresh red Fresno or jalapeño chilies blitzed with garlic, ginger, lime juice, and olive oil until you get that signature chunky, rust-colored paste with real texture and heat. Because it's made entirely from scratch with whole, recognizable ingredients, there's no need to scrutinize store-bought labels for hidden seeds or seed-derived oils that often sneak into commercial versions. The food processor does most of the work in under five minutes, and the result is genuinely better than anything jarred — brighter, fresher, and with a citrusy kick that bottled sambal just can't match. A little goes a long way, but you'll find yourself reaching for it constantly once it's in the fridge. It keeps for up to a week, so one quick batch covers you for days of bold, effortless flavor.
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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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