Vegan Sambal Oelek
This fiery chili paste is the kind of condiment that quietly transforms everything it touches — from a bowl of rice to grilled vegetables to a simple noodle dish. Fresh Fresno or red jalapeño chilies bring bold, fruity heat, while garlic, ginger, and a bright hit of lime juice keep the flavor complex and alive. A splash of olive oil helps the paste come together into something that clings beautifully to whatever you're cooking. The whole thing comes together in a blender with just a few pulses, so you get that signature chunky, rustic texture rather than a flat, featureless sauce. Store-bought versions often sneak in preservatives or additives that can be hard to track down on a label, so making your own means you know exactly what's in the jar. It keeps in the fridge for up to a week, which means you can stir it into marinades, swirl it into soups, or spoon it straight onto your plate all week long.
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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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