Sambal Oelek
A staple Indonesian chili paste – raw, fiery, salty, and essential for adding clean heat to any dish.
- 15 min
- 18 kcal / serving
- easy
- vegan
- Protein
- 0.3 g
- Fat
- 1.4 g
- Carbs
- 1.1 g
Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
10 servings
- 150 g fresh red chili peppers (e.g., bird's eye chilies)
- 1 tsp salt
- 1 tbsp rice vinegar (or lime juice)
- 1 tbsp vegetable oil (optional, for preserving)
Method
- Wash the red chili peppers thoroughly and trim off the green stems.
- Keep the seeds for intense heat, or slice the chilies open and scrape the seeds out for a slightly milder paste.
- Roughly chop the chilies and place them into a heavy mortar and pestle or a food processor along with the salt.
- Pound or pulse the ingredients until a coarse, textured paste forms with visible seeds (avoid pureeing it completely smooth).
- Stir in the rice vinegar, which balances the heat and acts as a natural preservative.
- Transfer the sambal oelek into a clean jar, top with a thin layer of vegetable oil if storing long-term, and keep refrigerated. Makes about 10 servings of 1 tbsp.
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