Sambal Oelek

Sambal Oelek

A raw, chunky chile paste with bright heat and a sharp vinegar tang.

Total 20 min Makes 16 oz Calories 6/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This Indonesian condiment grinds fresh red chiles with vinegar and salt into a coarse, fiery paste. Unlike cooked sauces, it keeps a fresh, sharp bite that brightens noodles, marinades, and stir-fries. Make a jar to keep on hand for spooning into sauces or serving alongside grilled meats and fried rice.

Ingredients

  • 1 pound fresh red chiles (such as red Fresno or cayenne), stemmed
  • 3 tablespoons distilled white vinegar
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 2 tablespoons water

Method

  1. Rinse the chiles and remove the stems, leaving seeds intact for heat and texture.

  2. Roughly chop the chiles into 1-inch pieces.

  3. Combine the chopped chiles, vinegar, salt, sugar, and water in a small saucepan.

  4. Bring to a simmer over medium heat and cook, stirring occasionally, until the chiles soften, about 5 minutes.

  5. Transfer the mixture to a food processor or blender and pulse to a coarse, chunky paste, scraping down the sides as needed.

  6. Taste and adjust with additional salt or vinegar as needed.

  7. Transfer the sambal to a clean glass jar and let cool to room temperature before sealing.

  8. Refrigerate and use within 1 month, stirring before each use.

Rate this recipe

★ 4.8 (1)

Sambal Oelek

This Indonesian condiment grinds fresh red chiles with vinegar and salt into a coarse, fiery paste. Unlike cooked sauces, it keeps a fresh, sharp bite that brightens noodles, marinades, and stir-fries. Make a jar to keep on hand for spooning into sauces or serving alongside grilled meats and fried rice.

20 min 16 oz 6 cal

Ingredients

  • 1 pound fresh red chiles (such as red Fresno or cayenne), stemmed
  • 3 tablespoons distilled white vinegar
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 2 tablespoons water

Method

  1. 1

    Rinse the chiles and remove the stems, leaving seeds intact for heat and texture.

  2. 2

    Roughly chop the chiles into 1-inch pieces.

  3. 3

    Combine the chopped chiles, vinegar, salt, sugar, and water in a small saucepan.

  4. 4

    Bring to a simmer over medium heat and cook, stirring occasionally, until the chiles soften, about 5 minutes.

  5. 5

    Transfer the mixture to a food processor or blender and pulse to a coarse, chunky paste, scraping down the sides as needed.

  6. 6

    Taste and adjust with additional salt or vinegar as needed.

  7. 7

    Transfer the sambal to a clean glass jar and let cool to room temperature before sealing.

  8. 8

    Refrigerate and use within 1 month, stirring before each use.