Wear gloves if you have sensitive skin because these chilies can be very spicy. Wash them and remove the stems from the Thai chili peppers. If you want a milder paste, you can also remove some or all of the seeds.

Peel and roughly chop the shallots, ginger, and garlic cloves.

Using a Food Processor:

Place all the ingredients in the food processor.

Pulse the ingredients until they form a coarse paste. You may need to scrape down the sides of the processor bowl a couple of times.

If the paste is too thick or your chilies are dry, you can add a little water, a tablespoon at a time, until you reach your desired consistency.

If you prefer to go traditional, use a Molcajete (a Mexican mortar and pestle).

Start by grinding the chili peppers, shallots, garlic, and ginger in the Molcajete until they form a rough paste.

Gradually add the lime juice, brown sugar, and salt, continuing to grind and mix until you achieve a consistent paste.

Taste your Sambal Oelek paste. You can adjust the flavor by adding more salt, sugar, rice vinegar, or lime juice according to your preference.

Transfer your homemade Sambal Oelek paste into a clean, airtight jar. It can be stored in the refrigerator for up to a month.

Top Tip: Top it with a thin layer of oil to help preserve it.