Shellfish 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. Made with fresh red Fresno or jalapeño chilies, garlic, ginger, lime juice, and olive oil, it delivers a bright, punchy heat that store-bought versions rarely match. The food processor does most of the work, and the key is keeping things coarse and chunky rather than blending it into a smooth sauce — that rough, rustic texture is exactly what makes it so good. Because this recipe is built entirely from fresh produce and pantry staples, there's zero guesswork about hidden seafood-derived additives that sometimes sneak into commercial chili pastes and condiments. A squeeze of lime keeps the flavors sharp and lively, while the olive oil rounds out the heat just enough to make it dangerously easy to spoon onto everything. Batch it up, stash it in a jar in the fridge, and you've got a week's worth of bold, homemade flavor on standby.
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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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