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happyfrank75

10 Minute Sambal Oelek

5 from 2 votes
Sambal Oelek, a staple in Indonesian and Southeast Asian cuisine, is a fiery chili paste that packs a punch of flavor. This simple yet versatile condiment is a must-have for spice enthusiasts and adds a zing to a variety of dishes.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 4
Course: Dip, Side Dish
Cuisine: Indonesian
Calories: 12
Ingredients Equipment Method Notes

Ingredients
  

  • 10-12 Thai bird's eye chilies adjust for preferred heat level
  • 4 cloves of garlic (if you LOVE raw garlic, feel free to add more)
  • 1 tablespoon rice vinegar (white vinegar works, but it is a little harsh, start with 2 teaspoons)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt to start (keep adding until it pops, probably won’t need more than 1 full teaspoon)
  • Splash of lime juice optional but good

Equipment

  • Silicone Spatula
  • OXO Magnetic Measuring Cups
  • Food Processor

Method
 

  1. Prepare the Chilies: (Any spicy pepper works, Thai bird's eye chilies are the standard)
  2. Wash and deseed the red chili peppers for a milder taste or leave the seeds for an extra kick.
  3. Chop the chilies coarsely.
  4. In a food processor, combine the chopped chilies with peeled garlic cloves.
  5. Pulse until you achieve a coarse texture.
  6. Add salt, sugar, and rice vinegar to the chili-garlic blend.
  7. Adjust salt and sugar to taste.
  8. Blend all ingredients until you achieve a smooth, paste-like consistency.
  9. For a citrusy twist, add a splash of lime juice and stir.
  10. I always add lime juice, not everyone does

Notes

Connoisseurs, and every Indonesian I have ever met, will tell you making it with a mortar and pestle (Molcajete) will result in a better flavor, but it takes some time and elbow grease – up to you. 
It truly does taste better, but it still tastes great with a food processor!