Walnut Free Sambal Oelek
This fiery chili paste is the kind of condiment that quietly transforms everything it touches — eggs, grilled meats, noodles, rice bowls, you name it. Made with fresh Fresno or red jalapeño chilies, garlic, ginger, lime juice, and a splash of olive oil, it comes together in minutes with nothing more than a food processor and a good pulse or two. The goal is a coarse, chunky texture with visible chili flecks, not a smooth sauce, and that rustic quality is exactly what makes it so satisfying to use. Store-bought versions can sometimes sneak in preservatives or unexpected additives, so blending your own means you know exactly what's in the jar. The lime juice brightens the heat while the ginger adds a subtle warmth that rounds out the whole thing beautifully. It keeps in the fridge for up to a week, though it rarely lasts that long once people discover it's sitting there.
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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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