📝 About This Recipe
Tracing its roots to the vibrant markets of Java, Sambal Oelek is the ultimate expression of the chili pepper in its purest, most potent form. This traditional mortar-ground paste balances the raw fire of bird's eye chilies with a delicate brightness from lime and a deep, savory undertone of sea salt. Unlike commercial versions, this homemade preserve captures a complex fermentation-like depth that elevates everything from simple stir-fries to elaborate grilled meats.
🥗 Ingredients
The Chili Base
- 250 grams Red Bird's Eye Chilies (stems removed; also known as Thai chilies)
- 250 grams Red Fresno or Holland Chilies (for body and a milder heat base)
- 1.5 tablespoons Sea Salt (use high-quality coarse salt)
Aromatics & Acids
- 3 tablespoons Rice Vinegar (unseasoned)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Palm Sugar (finely grated; can substitute brown sugar)
- 3 cloves Garlic (peeled and roughly chopped)
- 2 tablespoons Vegetable Oil (neutral oil like canola or grapeseed)
Preservation
- 1/4 cup Water (filtered)
👨🍳 Instructions
-
1
Thoroughly wash all chilies under cold water and pat them completely dry with a clean kitchen towel. Moisture is the enemy of shelf-life.
-
2
Remove the green stems from the chilies. For a slightly milder paste, you may deseed half of the larger Fresno chilies, but keep the seeds of the bird's eye chilies for authentic heat.
-
3
Roughly chop the chilies into 1-inch pieces to help the food processor or mortar and pestle process them evenly.
-
4
In a food processor, combine the chopped chilies, garlic, and sea salt. Pulse the mixture until it reaches a coarse, pebbly consistency—do not over-process into a smooth puree.
-
5
Transfer the chili mixture to a small non-reactive saucepan. Add the water and vegetable oil.
-
6
Place the saucepan over medium-low heat and bring to a very gentle simmer. Stir frequently to ensure the peppers soften without browning.
-
7
Cook for about 8-10 minutes. You want the water to evaporate, leaving the chilies softened and the oil beginning to separate and turn a bright red hue.
-
8
Stir in the rice vinegar and palm sugar. Continue to cook for another 2 minutes, allowing the sugar to dissolve and the vinegar to mellow.
-
9
Remove the pan from the heat and stir in the fresh lime juice. This adds a final top-note of brightness that balances the cooked flavors.
-
10
Allow the sambal to cool to room temperature in the pan. The colors will deepen as it sits.
-
11
Sterilize a glass jar by rinsing it with boiling water and drying it thoroughly.
-
12
Spoon the cooled sambal into the jar, pressing down to remove air pockets. Top with a thin layer of oil if planning to store for more than a week.
💡 Chef's Tips
Always wear gloves when handling this volume of chilies to avoid painful 'chili burn' on your skin. If you prefer the traditional method, use a heavy stone mortar and pestle (ulekan) to grind the paste for superior texture. Adjust the salt level carefully; salt acts as a preservative here, so don't reduce it too much if storing for long periods. The flavor actually improves after 24 hours in the fridge as the heat and acidity meld. To extend shelf life, always use a clean, dry spoon when scooping from the jar to prevent cross-contamination.
🍽️ Serving Suggestions
Whisk a teaspoon into a vinaigrette for a spicy kick to your salads. Swirl into a bowl of hot Pho or Ramen to add depth and fire. Use as a marinade for grilled shrimp or chicken skewers. Mix with mayonnaise to create a 'Sambal Mayo' for burgers and fries. Serve alongside Nasi Goreng (Indonesian Fried Rice) for an authentic experience.