Sambal Oelek is a hot chili paste that makes a wonderful spicy condiment for most Asian or Asian-inspired recipes! This copycat recipe can be made with Thai chilis, Fresno chilis, or red serrano peppers depending on how hot you like it. It tastes just like the real thing, but without all of the preservatives!
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Instructions
Remove the stems from your chili peppers and dice them up seeds and all.
Add the diced chilis, vinegar, and salt (as well as the garlic and lime juice if using) to a food processor or blender. Use a spatula to scrape down the sides occasionally and pulse or blend until smooth paste forms.
Transfer to an airtight jar and store in the refrigerator until needed.
Notes
*Nutritional values are for 2 full cups of chili paste, not per serving.
For the closest chili paste to Sambal Oelek, use Thai chilis. However, these are very hot! So if you don't like things super spicy, try using Fresno chilis, red serranos, or red jalapenos. You could also use cayenne peppers, but again, hot!
To add a little sweetness to the heat, try mixing in ¾ tablespoon of palm sugar or brown sugar.
For a richer depth of flavor, you can wok fry the chilis and/or garlic in a bit of oil for a few minutes before blending them.
In place of a food processor or blender, a mortar and pestle can also be used to make this chili paste.
To store: Keep your homemade Sambal Oelek in an airtight container in the fridge. The vinegar will keep it fresh for up to 1 month.