Wheat Free Sambal Oelek
This fiery chili paste is the kind of condiment that quietly transforms everything it touches — eggs, grilled meats, rice bowls, noodles, you name it. Fresh Fresno or red jalapeño chilies bring real heat and brightness, while garlic, ginger, and a squeeze of lime keep the flavor layered and alive. The whole thing comes together in a blender in just a few pulses, so you get that satisfying chunky, rustic texture rather than a flat, featureless purée. Every single ingredient here is naturally free of wheat, which means no label-scanning, no substitutions, and no compromises on flavor. Store-bought versions can be a gamble when it comes to hidden additives or thickeners, but making your own puts you fully in control. Keep a jar in the fridge and you've got a week's worth of bold, versatile heat ready to go at a moment's notice.
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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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