Xanthan Gum 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. The base is beautifully simple: fresh red chilies, garlic, ginger, lime juice, and olive oil, all pulsed together into a coarse, chunky paste with real texture and heat. Store-bought versions often sneak in additives and stabilizers that can be a headache to track down on a label, so making your own puts you completely in control of what goes into the jar. The food processor does the heavy lifting in just a handful of pulses — you're aiming for that signature rough, speckled texture rather than a smooth sauce, which is exactly what makes it so satisfying to use. Bright lime juice and a hit of fresh ginger keep the heat from feeling one-dimensional, giving the finished paste a lively, complex edge. It keeps in the fridge for up to a week, which means you can have a bold, clean-ingredient chili paste on hand all week long without any fuss.
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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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