Turmeric 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 punch that store-bought versions rarely nail. This homemade take uses fresh Fresno or red jalapeño chilies blended with garlic, ginger, lime juice, and olive oil for a chunky, vibrant paste that tastes alive in a way jarred sauces simply don't. The food processor does most of the work, and the whole thing comes together in minutes. Many commercial chili pastes and spice blends sneak in anti-inflammatory additives or colorants that can be hard to spot on a label, so making it from scratch gives you full control over every single ingredient. The texture here is intentionally rough and coarse — those visible chili flecks aren't a mistake, they're the whole point. A small jar keeps in the fridge for up to a week, ready to fire up whatever you're cooking next.
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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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