This sambal oelek chili paste recipe is going to spice up the way you eat forever. Added to grilled and fried proteins, on noodles or rice, and with a variety of Asian dishes, sambal oelek gives lots of spice and heat while still complementing the food. A common tableside condiment, discover how to make sambal oelek chili paste for your next meal.
Table of contents
I’ve tried all kinds of chili sauce and sambal is one that I cannot go without. There is usually a jar in the fridge, but nowadays, I can make this easily at home without getting something with preservatives from the store.
It’s fragrant, fresh, and slaps with the red chili spice! I love it.
What is Sambal Oelek?
Sambal Oelek is a traditional Indonesian chili paste made from simple, fresh ingredients: chili peppers, salt, and vinegar. The taste of the chili peppers is very much the star and pure, unlike other chili pastes that are cooked or mixed with lots of other seasonings.
The term “oelek” refers to the mortar and pestle traditionally used to grind the chilies into a paste, similar to making Thai red curry paste.
In Southeast Asian kitchens and homes, sambal oelek is often used as a condiment, marinade, or cooking ingredient and is much loved as Americans love their ketchup.
Why Make Sambal Oelek at Home?
- Customizable Heat: Control the spice level by choosing your favorite type of chili pepper, but just know…sambal is still very spicy.
- Fresh Ingredients: No preservatives or additives.
- Budget-Friendly: A homemade batch costs a fraction of store-bought versions.
- Versatile Uses: Perfect for marinades, stir-fries, sauces, and more.
Why You’ll Love Sambal Oelek
- Pure and Simple: No additives, just bold chili flavor.
- Multi-Purpose: Fits seamlessly into any cuisine.
- Healthy: Low in calories and packed with capsaicin, which boosts metabolism and immune health.
Ingredients
- 1 cup Chili Peppers: Use red chili peppers like Thai bird’s eye chilies. You can tone it down with Fresno red chilis depending on your desired heat level, or remove the seeds.
- 3 tsp Coarse Sea Salt: Enhances the flavor and acts as a preservative.
- 2 tbsp White Vinegar: Adds acidity for balance and prolongs shelf life.
- pinch of sugar (optional)
- Optional Add-Ins: Garlic, lime juice, or shallots for added complexity.
Equipment
- Mortar and Pestle: For a traditional approach and a coarse texture.
- Food Processor or Blender: For convenience and a smoother paste.
- Glass Jar: For storage.
- Food Gloves: Optional; To handle chili peppers and avoid irritation.
How to Make Sambal Oelek Chili Paste
Instructions:
- Prepare the Peppers:
- Wash and dry the chili peppers thoroughly.
- Remove the stems and, if desired, scrape out some seeds for a milder paste.
- Blend or Grind:
- Traditional Method: Use a mortar and pestle to grind the chilies with salt until a coarse paste forms.
- Modern Method: Blend the chilies, salt, and vinegar in a food processor or blender until your desired texture is achieved.
- Cook (Optional):
- For a more mellow flavor, sauté the chili paste in a small amount of oil for 5-7 minutes before storing.
- Jar It:
- Transfer the paste to glass, sterilized jars and seal tightly.
- Refrigerate for up to 2 weeks or freeze in small portions for longer shelf life.
Sambal Oelek vs. Garlic Chili Sauce
While both Sambal Oelek and garlic chili sauce are popular chili condiments, they differ in flavor, texture, and ingredients:
| Feature | Sambal Oelek | Garlic Chili Sauce |
|---|---|---|
| Base Ingredients | Chili peppers, salt, vinegar | Chili peppers, garlic, sugar, vinegar |
| Texture | Coarse and raw | Smooth and saucier |
| Flavor Profile | Pure chili flavor with tangy undertones | Sweet, savory, and garlicky |
| Uses | Versatile for marinades and cooking | Dipping sauce or condiment |
Both are delicious, but Sambal Oelek shines when you want a real and pure chili punch, while garlic chili sauce works for dishes requiring added sweetness and garlic.
Tips for Customizing Your Sambal Oelek Recipe
- Heat Level: Mix different chili varieties to adjust spiciness.
- Garlic: Add 1 clove for a garlicky twist.
- Sweetness: Include a half teaspoon of sugar for a slightly sweet note.
- Citrus: Add lime juice for a fresh, tangy flavor.
How to Use Sambal Oelek Chili Paste
- Marinades: Mix with soy sauce, honey, and sesame oil for a spicy glaze.
- Stir-Fries: Add a spoonful to your favorite vegetable or noodle stir-fry.
- Soups: Enhance broths like ramen, pho, sinigang, or Tom Yum with a chili kick.
- Condiment: Serve alongside grilled meats, chicken skewers, dumplings, or rice dishes. Drizzle it on hot honey popcorn and elevate your snack game.
- Sauces: Blend with mayonnaise, yogurt, or creme fraiche for a spicy dip.
Storage and Shelf Life
- Refrigeration: Store in a clean, airtight glass jar in the fridge for up to 2 weeks.
- Freezing: Freeze in ice cube trays for easy portioning; lasts up to 6 months.
- Sterilization Tip: Always use sterilized jars and utensils to prevent contamination.
Making a homemade Sambal Oelek chili paste recipe is easy, rewarding, cost-effective, and customizable. Enjoy bringing this spice into your life!
Let me know how your Sambal Oelek turned out! Share and tag @jackielikesrice and please Share, Pin, give Stars, and comment in the recipe card below. Thank you for the love!
Sambal Oelek Chili Paste
Equipment
- mortar and pestle For a traditional approach and a coarse texture.
- food processor For convenience and a smoother paste.
- Glass Jar
- food gloves Optional; To handle chili peppers and avoid irritation.
Ingredients
- 1 cup Chili Peppers
- 3 tsp Coarse Sea Salt
- 2 tbsp White Vinegar
- pinch sugar optional
Instructions
Prepare the Peppers:
- Wash and dry the chili peppers thoroughly. Remove the stems and, if desired, scrape out some seeds for a milder paste.
Blend or Grind:
- Traditional Method: Use a mortar and pestle to grind the chilies with salt until a coarse paste forms.1 cup Chili Peppers, 3 tsp Coarse Sea Salt, 2 tbsp White Vinegar, pinch sugar
- Modern Method: Blend the chilies, salt, and vinegar in a food processor or blender until your desired texture is achieved.
Cook (Optional):
- For a more mellow flavor, sauté the chili paste in a small amount of oil for 5-7 minutes before storing.
Jar It:
- Transfer the paste to glass, sterilized jars and seal tightly. Refrigerate for up to 2 weeks or freeze in small portions for longer shelf life.
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