Yeast 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 bright color, while garlic, ginger, and a squeeze of lime keep the flavor lively and complex without any added sugar or fermented ingredients. That makes it a natural fit for anyone avoiding yeast, since so many store-bought hot sauces and chili pastes sneak in vinegar derived from fermentation or other yeast-adjacent additives. Here, the acidity comes entirely from fresh lime juice, so you get that essential tang with none of the worry. The food processor does most of the work in under five minutes, and the chunky, rustic texture is part of the appeal — this is not a smooth, polished sauce but something with real personality. A small jar of this in the fridge is genuinely one of the most useful things you can keep on hand, ready to punch up a weeknight dinner 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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