10 Minute Sambal Oelek

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.

5 from 2 votes

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Course: Dip, Side Dish

Cuisine: Indonesian

Keyword: Sambal, Sambal Oelek

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings:

Calories: 12kcal

Author: happyfrank75

Equipment

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

Instructions

Prepare the Chilies: (Any spicy pepper works, Thai bird's eye chilies are the standard)
Wash and deseed the red chili peppers for a milder taste or leave the seeds for an extra kick.
Chop the chilies coarsely.
In a food processor, combine the chopped chilies with peeled garlic cloves.
Pulse until you achieve a coarse texture.
Add salt, sugar, and rice vinegar to the chili-garlic blend.
Adjust salt and sugar to taste.
Blend all ingredients until you achieve a smooth, paste-like consistency.
For a citrusy twist, add a splash of lime juice and stir.
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!

Nutrition