Homemade Sambal Oelek Chili Paste Recipe
Make your own spicy Sambal Oelek chili paste at home using simple ingredients in five minutes. Perfect for adding a fiery kick to Southeast Asian dishes.
Servings: 1 Jar
- 80 grams Thai chili peppers or any red chili peppers
- 3 Shallots chopped
- 3 Cloves Garlic large size
- 1 teaspoon Ginger chopped
- 1 tablespoon Lime Juice
- 3 tablespoon Rice Wine Vinegar
- 1 ½ tablespoon Brown Sugar
- Water optional
- 1 tablespoon salt
Step 1: Prepare the Ingredients
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.
Step 2: Blend the Ingredients
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.
Using a Molcajete:
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.
Step 3: Adjust to Taste
Taste your Sambal Oelek paste. You can adjust the flavor by adding more salt, sugar, rice vinegar, or lime juice according to your preference.
Step 4: Store
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.
- Be cautious when handling chili peppers, especially if you're using Thai peppers. The capsaicin can irritate your skin and eyes. Wearing gloves is a good practice.
- Adjust the spiciness by controlling the number of chili seeds you include. More seeds mean hotter paste.
- Use brown sugar for a slightly richer flavor, but you can substitute it with white sugar if needed.
- The addition of water is optional but can help achieve the desired consistency.
- You can also freeze Sambal oelek chili paste! Scoop a little sauce into each hole of an ice cube tray and freeze for three hours. Once frozen, remove the cubes from the tray and store them in a freezer bag or container. Defrost when needed.
- Top tip if freezing: Use a silicone tray for ease of removal!
Calories: 182kcal | Carbohydrates: 42g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 6999mg | Potassium: 611mg | Fiber: 4g | Sugar: 28g | Vitamin A: 955IU | Vitamin C: 207mg | Calcium: 83mg | Iron: 2mg