Soy Free Sambal Oelek
Sambal oelek is one of those condiments that quietly transforms everything it touches — eggs, grilled meats, noodles, rice bowls — with a bright, fiery kick that store-bought versions rarely nail. The problem with most jarred sambals is that they sneak in additives, preservatives, and sometimes fermented soy products that make label-reading a chore. This homemade version keeps things beautifully clean: fresh Fresno or red jalapeño chilies, garlic, ginger, lime juice, olive oil, and salt — nothing more. The food processor does the heavy lifting, and a few short pulses are all it takes to land that signature coarse, chunky texture that makes sambal so satisfying to eat. The lime juice adds a citrusy brightness that balances the heat, while the olive oil brings just enough body to help the paste hold together. Make a jar on Sunday and you'll find yourself reaching for it all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!