Turkey Free Sambal Oelek
This fiery chili paste is the kind of condiment that quietly becomes the most-reached-for jar in your fridge. Fresh Fresno or red jalapeño chilies get blitzed with garlic, ginger, lime juice, and olive oil into a coarse, punchy paste that hits every note — bright, spicy, garlicky, and just a little tangy. The key is keeping the texture rough and chunky rather than blending it smooth, so every spoonful has real character and visible chili flecks that remind you exactly what you're working with. Store-bought versions often sneak in preservatives or additives that make label-reading a chore, but this one is made entirely from whole, recognizable ingredients you can feel good about. It comes together in minutes with a food processor and keeps in the fridge for up to a week, so you can drizzle it over rice bowls, stir it into soups, or use it as a dipping sauce whenever the mood strikes. Simple, bold, and completely plant-based, this is the kind of from-scratch recipe that makes you wonder why you ever bought the bottled stuff.
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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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