Sesame Free Sambal Oelek
Bright, fiery, and built entirely from fresh ingredients, this homemade chili paste delivers the kind of bold heat that store-bought condiments rarely match. Red Fresno or jalapeño chilies bring the fire, while garlic, ginger, and a squeeze of lime keep everything lively and layered rather than one-dimensional. For anyone navigating sesame sensitivities, jarred chili sauces and pastes can be a minefield — many commercial versions sneak in sesame oil or are processed on shared lines — so making your own is genuinely the smarter move. A few pulses in the food processor is all it takes to get that signature coarse, chunky texture that clings beautifully to whatever you're cooking. The olive oil rounds out the heat and helps the paste come together without muddying the fresh chili flavor. Spoon it over grilled meats, stir it into noodles, or use it as a dipping sauce base — it's endlessly versatile and keeps in the fridge for up to a week.
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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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