Sambal Oelek Chili Paste

Indonesian Sambal Oelek is a hot chilli paste. It is a common kitchen essential. Innumerable dishes benefit from the flavour and heat this adaptable condiment brings. Making Sambal Oelek at home is easy and satisfying.

Ingredients:

• 200g (about 1 cup) fresh red chilli peppers (like Fresno, cayenne, or Thai chillies)

• 1 tsp salt (adjust to taste)

• 1 tbsp vinegar

• 1-2 tbsp water (if needed for blending)

Optional Additions (for variation):

• 1 clove garlic

• 1 tsp sugar (to balance heat)

• 1 tsp lime juice (for extra tang)

Instructions:

1. Prepare the chillies: Remove the stems and roughly chop. For milder heat, deseed some or all of the chillies.

2. Blend – In a food processor or mortar & pestle (for traditional texture), blend chillies, salt, and vinegar until smooth. Add a little water if needed.

3. Cook (optional) – For a longer shelf life, simmer the paste in a pan for 5 minutes. This mellows the flavour slightly.

4. Store – Transfer to a clean jar, cover with a thin layer of oil (optional), and refrigerate for up to 2-3 weeks.

Uses:

• Stir into soups, noodles, or marinades.

• Mix with mayo or ketchup for a spicy dip.

• Serve as a condiment with grilled meats or rice.

Frequently Asked Questions

Is it gluten-free/vegan?

Yes, if using plain vinegar (no malt vinegar).

Can I use dried chillies?

Yes! Soak dried red chillies in hot water for 20 minutes, then blend. The flavour will be deeper but less fresh.

Can I add other ingredients?

Yes! Common additions:

• Garlic (Sambal Ulek Bawang)

• Shrimp paste (Sambal Terasi)

• Tomatoes & shallots (Sambal Tomat)

What’s the difference between Sambal Oelek and Sriracha?

• Sambal Oelek: Chunky, no sugar, tangy.

• Sriracha: Smooth, sweet, garlicky.

Sambal Oelek Chili Paste

Learn how to make authentic Sambal Oelek chilli paste at home! This simple recipe will add a fiery kick to your meals and impress your taste buds.

Prep Time 10 minutes mins

Cook Time 5 minutes mins

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Ingredients

  

• 200g (about 1 cup) fresh red chilli peppers
• 1 tsp salt
• 1 tbsp vinegar
• 1-2 tbsp water
• 1 clove garlic
• 1 tsp sugar
• 1 tsp lime juice

Instructions

 

• Remove the stems and roughly chop. For milder heat, deseed some or all of the chillies.
• Blend – In a food processor or mortar & pestle (for traditional texture), blend chillies, salt, and vinegar until smooth. Add a little water if needed.
• Cook (optional) – For a longer shelf life, simmer the paste in a pan for 5 minutes. This mellows the flavour slightly.
• Store – Transfer to a clean jar, cover with a thin layer of oil (optional), and refrigerate for up to 2-3 weeks.

Course: Sauces

Cuisine: Indonesian

Keyword: Sambal Oelek Chili Paste