Sambal Oelek Recipe (Indonesian Chili Paste)
This Indonesian sambal oelek recipe is an easy, and fast to make chili paste. Featuring a carefully calibrated balance of Fresno and red bird’s eye chilies, this robust spicy condiment adds an addictive spicy depth to dishes like noodles, soups, and grilled foods.
Servings: 8 ounces
Calories: 12kcal
Cost: $4
Equipment
Ingredients
- 100 grams Fresno chilies stems removed
- 100 grams red bird’s eye chilies stems removed
- 3 tablespoons white vinegar
- 2 cloves garlic optional
- ½ cup water
- 2 teaspoons salt or to taste
Instructions
- Remove the stems from the Fresno chilies and red bird’s eye chilies. Place the chilies in a food processor or mortar and pestle along with the vinegar, garlic cloves (if using), and water. Blend until a chunky paste forms, with visible seeds throughout.
- Transfer the puréed mixture to a saucepan and bring to a boil. Reduce the heat and simmer for 8-10 minutes until the pepper pieces have softened and the sauce is thicker.
- Stir in the salt.
- Remove from the heat and let the sauce cool. Transfer the sauce to sterilized jars. Store in the refrigerator, where it will keep for up to three weeks.
Notes
🔥 Raw and Spicy
For a hotter and brighter sambal, skip the simmering. While some traditional sambal oelek recipes skip simmering, they don't have as long a shelf life due to the presence of bacteria and enzymes. The cooking also softens the pepper bits, making it a more versatile condiment. 🧤 Glove Up
Wear gloves when handling hot chilies to prevent skin burns. Capsaicin can cause irritation, so protect yourself from accidental contact. 💨 Breathe Easy
Grind or cook the paste in a well-ventilated area to avoid inhaling spicy fumes. Use an exhaust fan or open windows with a fan running to circulate the air.
For a hotter and brighter sambal, skip the simmering. While some traditional sambal oelek recipes skip simmering, they don't have as long a shelf life due to the presence of bacteria and enzymes. The cooking also softens the pepper bits, making it a more versatile condiment. 🧤 Glove Up
Wear gloves when handling hot chilies to prevent skin burns. Capsaicin can cause irritation, so protect yourself from accidental contact. 💨 Breathe Easy
Grind or cook the paste in a well-ventilated area to avoid inhaling spicy fumes. Use an exhaust fan or open windows with a fan running to circulate the air.
Nutrition
Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 585mg | Potassium: 84mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 36mg | Calcium: 6mg | Iron: 0.3mg