Sambal Oelek Recipe
A recipe for homemade Sambal Oelek, the classic chili paste used for cooking, made with a variety of ground chili peppers, vinegar and salt. It is ideal for seasoning noodle dishes and enhancing the flavors of sauces.
We know you all love sriracha – Homemade Sriracha, anyone? – but have you cooked with Sambal Oelek? Perhaps it is time to begin. You can purchase Sambal Oelek from the grocer and carry it home, but once you realize how simple it is to make on your own, you’ll never want the store bought version again.
Fresh is always best, and you can’t get much fresher than this.
What is Sambal Oelek?
While Sriracha is distinctly Thai, Sambal Oelek is Indonesian, and it is essentially a raw chili paste that is ground. It uses very few ingredients, traditionally red chili peppers, vinegar and salt.
It can be used as a base to make sambals and other sauces, and works best when used more as a condiment or flavoring ingredient than as a direct sauce or hot sauce.
A “sambal” actually refers to any chili sauce or paste that is made from a variety of chili peppers, with any number of other ingredients added in for flavor. Any chili sauce or paste would be called sambal.
There are variations, of course. A tour of the web will find other ingredients added to Sambal Oelek, such as garlic, lime juice, different vinegars and more, though at some point, with such additions, the paste stops being Sambal Oelek and becomes something else.
That’s OK!
This is what Sambal Oelek is for, to be used as a base, a springboard to new and interesting flavors. I’ve also seen recipes with the paste cooked down a bit.
I suppose this would mellow it out, but traditionally the paste is simply ground with a mortar and pestal, though you can use a food processor to achieve the same effect, of course.
You can find sambal oelek in stores. The most popular brand I see is from Huy Fong Foods. I’m here to show you how to make it at home, though. Much better!
What Does Sambal Oelek Mean?
The word “sambal” is an Indonesian word referring to a sauce made primarily with chili peppers. “Oelek” (or olek or ulek) refers to a mortar and pestle.
Hence, Sambal Oelek is Indonesian for a chili sauce ground with a mortar and pestle.
Sambal Oelek Vs. Sriracha
Sambal oelek is more of a base recipe compared to sriracha. Sriracha is sweeter and usually has more vinegar included in the recipe.
Sambal oelek, on the other hand, is usually thicker and contains fewer ingredients. Because it is less processed, it is often much spicier than your typical sriracha.
See my Homemade Sriracha Recipe for more information about sriracha.
What Types of Chili Peppers are Used for Making Sambal Oelek
Let’s talk chili peppers. Thai red peppers would be optimal for this recipe, but you truly have many, many other options.
If you can’t find Thai peppers, or if they are too hot for you, try cayenne peppers, red serranos, or red jalapeno peppers. Of course there are many other options, but these particular peppers work the best in order of descending heat levels.
How to Make Sambal Oelek
Making Sambal Oelek is very simple. Add your chili peppers, vinegar and salt to a food processor or other grinder. A Molcajete is a great option here.
Next, grind the mixture until a course paste forms.
Add the resulting chili paste, Sambal Oelek, to a jar and cover. Refrigerate until ready to use.
Serving Ideas for Sambal Oelek
In truth, Sambal Oelek works great as a simple way to preserve your peppers. The salt and vinegar will let you keep them a long time. Pop it into the fridge and pull it out to swirl into any sort of soup or stew, anything in a crock pot or slow cooker.
Swirl it up into a bowl of hot noodles with some soy sauce and fish sauce and you have a super simple lunch. I use it to make my own homemade Spicy Ramen Noodles.
Quick and easy!
I used it just last night by adding a couple tablespoons to a traditional pesto, then tossed it with noodles. Topped it with some seared salmon and BOOM! Quick, easy dinner with just the right touch of spice.
Sambal Oelek Substitutes
You have several options to substitute for sambal oelek in recipes. None of these will duplicate the flavors, but each can work in a pinch.
Try using the following:
- Sriracha – often the best substitution
- Harissa – it will alter the final flavor of your dish, but can still be rather tasty
- Chinese Chili Sauce or Paste
- Any Basic Chili Paste
- Gochujang – has a deeper, more fermented flavor
Here are a Few Recipe Suggestions for Sambal Oelek
Time to make the Sambal Oelek! Let me know how YOU use it.
Learn more about How to Make Chili Paste.
Other Popular Chili Sauce Recipes
- Homemade Sriracha
- Homemade Harissa
- What is Gochujang?
- How to Make Chili Paste
- Sweet Chili-Garlic Hot Sauce
- Mojo Picon – Canarian Red Pepper Sauce
- Bravas Sauce (Salsa Brava)
- Sambal Matah
- Ssamjang (Spicy Korean Soybean Paste)
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Sambal Oelek Recipe
Ingredients
- 1 pound red chili peppers, stems removed Thai is traditional, but red jalapenos, serranos and cayenne peppers are good substitutes
- 2 tablespoons rice vinegar
- 1 tablespoon salt
OPTIONAL ADDITIONS
- 2 garlic cloves
- 1 teaspoon lime juice
Instructions
- Add all of the ingredients to a food processor or other grinder. A Molcajete is a great option here.
- Grind until a course paste forms. You can strain out some of the excess liquid if you'd like.
- Add to a jar and cover. Refrigerate until ready to use.
Video
Notes
Nutrition
This recipe was updated on 5/31/19 to include new photos and a video. It was originally published on 9/28/16.
56 comments
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I love sambal oelek! I recently made some Shrimp Fried Rice and this went fantastic with the meal!
Great, Michelle!
I just made this with sugar rush peach peppers and it’s perfect! They’ve got a sort of banana-like flavour that I’ve never had from chillis before so I wanted a simple recipe that would let the peppers flavours shine, and this one’s worked wonders!
Awesome, Owen! I LOVE sugar rush peppers. I’ve grown them in the past. Wonderful flavor and very productive. I love it.
I have not made this yet, as my chilis are still turning red, but you seem to be using 3-4x the amount of “optional” garlic. I assume you would recommend going heavier than your recipe’s 2 optional cloves?
I tend to go heavy on the garlic. Just my personal preference.
Mike, just discovering your site and it is great. I have an enormous bounty of hot peppers this year and decided to make the chili paste first. It’s blazing hot!
David
Excellent! Thanks, David!
Hello, I’m from Borneo. One of my fave dishes to make with this sambal is Sambal Oelek Fried Rice! All you need is red onions (sliced), anchovies (can also sub with chicken eggs), leftover cooked white rice, sea salt and diced beef sausages. I also add more fresh Thai chillies for added kick.
I enjoy reading your posts. Hope you try the fried rice someday!
Thanks, Sherina! Yes, sounds wonderful!
That’s exactly how my housekeeper, Yuni in Jakarta made it (using mortar and pestle of course).. it was never refrigerated and so it seems like it ever so slightly fermented – not nearly like Sriracha, but it picked up a slight ‘tang’. Yuni would also make a garlic heavy version too.
Thanks for sharing this
Thanks, Michael!
Well done, Mike! Many recipes add a large number of ingredients, (lemongrass, garlic, sugar, soy sauce, shrimp paste…), but Sambal Oelek is the simplest chilli paste and The One that enhances the fruit of the chili pepper plant the most: just pulp, salt – and a bit of vinegar. What’s better, really, for us, Chiliheads?
Thanks, Jeremy! Agreed. This recipe is perfect in its simplicity.
Hi Mike,
This might be a dumb question but I’m new to Chili Pepper Madness. If I remove most of the seeds from my Thai peppers will that reduce the heat of the sambal oelek? Will I get the same flavor without many seeds? Thank you and I really enjoy your website!
Hi, Janet. Good question! Most of the pepper heat isn’t really with the seeds, but with the pepper innards (the pith, or placenta). If you scoop out those insides, which also removes the seeds, you’ll reduce the overall heat of the peppers. Let me know how it turns out for you. Enjoy!
This sauce tastes amazing and is so easy to make. Thanks for sharing your recipe.
Thanks, Tina! I appreciate it! Glad you enjoyed it.
This turned out incredible! Everyone in my family LOVED it, even the ones who don’t like spicy! So happy I found this recipe because I will continue to make it.
Thanks, Alissa! Super happy everyone loved it!
WOULD OTHER TYPES OF VINAGAR WORK? I WAS THINKING ON USING APPLE CIDER VINAGAR. THANKS FOR ALL THE AMAZING RECIPIES
Ian, thanks! Yes, you can use other vinegars. ACV is GREAT here. Let me know how it turns out for you.
What do you think about using Anaheim peppers?
Sure thing, Gayla. You can use Anaheims. Great way to use them! Let me know how it goes.
Can I use dried Thai peppers?
Sally, yes, though you should rehydrate them first in hot water. Let me know how it turns out for you! Enjoy.
What is the shelf life on this?
Marie, Sambal Oelek can last a few months in the fridge or longer in the freezer. It’s about the acidity. If you want it to keep for longer, add in more vinegar. It really should measure at least 4.0 ph or lower to last longer. Enjoy.
Ok , Lets talk PH , what’s my safest way to test the PH of the sauces I make ?
John, the best way is to use a PH meter. I recommend the Thermoworks PH Meter. I am an affiliate and have been using it for quite a while. Let me know how it turns out for you.
Can I put it in jars and waterbath it and safe it in my pantry
Theresia, if you’d like to can/jar this with a water bath, check the ph first. It is best if it is 3.5 or below for home canning/jarring. If not, you can add in a bit more vinegar to lower the acidity.
Thanks I appreciate your reply
Is the store bought version cooked is that why it keeps longer and is darker in colour than the one in the picture for this recipe ? Needing to get regular quantities for a recipe on my new menu and it’s proving expensive and difficult to get so figure we’ll make it – thanks
Simone, as it is basically a chili paste, you can definitely cook it if you’d like and it will darken. It can also darken from the types of peppers used. For your menu, you can experiment with pepper types as well as using fresh vs. cooked Sambal Oelek and see what works best for you. Let me know how it turns out! I’d love to hear.
I mix a teaspoon of sambal oelek with a generous dollop of heavy cream in a shot glass to make a delicious steak sauce.
Great idea, Robert! I love that. Will certainly try it.
Do you cut stems before proceeding?
Magdalene, yes, remove the stems first. Enjoy!
Hey Mike, what’s your thoughts on using a fermented pepper mash.
You can use a ferment for this, no problem. I think you’d have a great recipe there.
Hi Mike. Thanks for the awesome tips. I’m from Malacca and our ‘Sambal Belacan’ uses ‘Belacan’ (traditional Malacca shrimp paste) and Kaffir lime juice. The uncooked sambal only lasts about a week in the fridge. I’m trying to make it safe for shelf storage for gifts and maybe to sell later. Will try out your tips.
Also, may I know where you bought the cute little jar bottle in this post? Thanks
Thanks, Yana! Yours sounds delicious! I found these jars at a local store, but I’m pretty sure you can find some online. I hope you can find them! Take care.
First use a food processor for the chilis. Put Chili’s in a pot with garlic cloves and vinegar. Cook it a while with vinegar, salt and a pinch of sugar. Then run through blender. That will make it last for monthes. And yes I put in jars.
I’m looking forward to trying this Sambel Oelek, it seems little lighter in colour than I’m used to but it will work well with my dumplings! 🙂 Thanks Mike & Patty for sharing -pinning for later
https://missfoodfairy.com/2018/03/06/melbourne-prosecco-festival-2018/
Thanks so much!
Why do the jalapenos need to be red? Is there a taste difference between green jalapenos and red ones?
REPLY: Mogie, the red are the ripest and a bit sweeter. You CAN use green jalapenos, though you won’t get the vibrant red color. — Mike from Chili Pepper Madness.
Three or four tablespoons of Sambal Oelek mixed into 1-1/2 pounds of 80/20 ground beef makes delicious burgers. I also enjoy adding a teaspoon or so to my breakfast omelette. The store-bought Sambal has become a staple in our household. Now I look forward to making it fresh.
Thanks, DaveR! Hoping you enjoy it.
I use it on/in everything. Tonight I stirred some into baby Brussels sprouts with balsamic sauce. Can’t live without it♡
Outstanding!
Can I proceed this in a water bath? Or will that change the flavor too much?
REPLY: Renee, I believe you should be able to. It might slightly cook the mixture, but some people cook theirs anyway. I think you’d be OK. Check the ph. — Mike from Chili Pepper Madness.
Wow, although I love spicy food, I fear this is too hot for me 😛 maybe used in small, very small quantities 😛
Florentina, you can easily dial back the heat by using milder peppers.
Re: Sambal Oelek
The word “oelek” (this is an old spelling for “ulek” which in Javanese means “crushing” in a mortar and pestle. Sambal means “hot sauce”.
I add a little bit of palm sugar to the “Sambal ulek”. Another popular “Sambal” is “Sambal terasi” consisting of chili pepper, salt and shrimp paste (“terasi”). Almost all Javanese know this traditional Sambal.
I am experimenting to make “Sambal” for my friends with different ingredients (Habanero, chili, jalapeño peppers, etc. with cranberry, peach, mango, palm sugar, Kaffir lime leaf, fish sauce, etc.)
Sounds like some very fun experimenting!