Sambal Oelek

Name: Sambal Oelek
Total time: 5 min
Yield: Yield: 1½ cups [360 ml]
Cuisine: Indonesian
Ingredients: 1 lb [455 g] bird’s eye or long green chiles or Fresno, red jalapeño, or red serrano peppers; 1 lb [455 g] bird’s eye or long green chiles or Fresno, red jalapeño, or red serrano peppers; 1 or 2 large garlic cloves (optional); 1 Tbsp kosher salt, plus more as needed; 2 Tbsp rice vinegar or white vinegar; 2 Tbsp rice vinegar or white vinegar; 1 tsp fresh lime juice (optional); 1 lb [455 g] bird’s eye or long green chiles or Fresno, red jalapeño, or red serrano peppers; 1 lb [455 g] bird’s eye or long green chiles or Fresno, red jalapeño, or red serrano peppers; 1 lb [455 g] bird’s eye or long green chiles or Fresno, red jalapeño, or red serrano peppers

Preparation info

Yield:
1½ cups

Difficulty
Easy
Ready in
5 min

Appears in

Islas

By Von Diaz

Published 2024

About

This traditional Indonesian chili paste is lightly fermented and fiery hot. Use gloves when handling the chiles, being careful not to touch your face. Use the sauce sparingly at first. The heat will mellow out and the flavors will deepen the longer it ferments.

Ingredients

1 lb [455 g] bird’s eye or long green chiles or Fresno, red jalapeño, or

Asia
Indonesia
Sauce
South East Asia
Vegan
Gluten-free

Method

In a food processor, combine the chiles, garlic (if using), and salt and pulse several times to chop. Add the vinegar and lime juice (if using) and purée into a thick paste. Transfer to an airtight glass container and let sit at room temperature for at least 4 days. Taste (with care) and refrigerate when it tastes right. Sambal oelek keeps for several months in the refrigerator.