Vegetarian Sambal Oelek
Few condiments pack this much personality into a small jar. Fresh Fresno or red jalapeño chilies bring a bright, fruity heat that store-bought versions rarely capture, and the combination of garlic, ginger, and lime juice gives every spoonful a lively, layered kick. The food processor does most of the work, but the key is keeping things coarse — those visible chili flecks aren't just pretty, they're what separates a real sambal from a generic hot sauce. A drizzle of olive oil pulls the paste together and rounds out the sharpness without dulling any of the fire. This is the kind of recipe that makes you wonder why you ever reached for a bottle with a rooster on it. Stir it into noodles, spoon it over eggs, or use it as a dipping sauce — it's endlessly versatile and keeps in the fridge for up to a week, so one quick batch goes a long way.
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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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