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
- Sambal Terasi (Indonesian Chili Sauce with Shrimp Paste)
- 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 Information
This recipe was updated on 5/31/19 to include new photos and a video. It was originally published on 9/28/16.
Faith says
If I'm forced to use dried peppers, what would be the conversion from 1 pound fresh to dried peppers?
Mike Hultquist says
Faith, dried pods are typically 1/4 weight of fresh, so 4 ounces dried. I have a post on Chili Pepper Measurement Conversions here that you can review: https://www.chilipeppermadness.com/frequently-asked-questions/conversions/
Faith says
Thanks! And thanks for the link.
Faith says
I have to limit salt intake. I'm willing to add a little salt, but in terms of taste I'm actually happy with none. How long do you think this would last in the fridge without salt, or very little?
Mike Hultquist says
Faith, this should last months due to the vinegar. You can add in a bit more vinegar to help it keep, or freeze it. You can add salt later when you're cooking if desired.
Faith says
Thanks, Mike. I LOVE you and this site.
Mike Hultquist says
Thanks, Faith! Happy cooking!
Christopher says
I have a bunch of dried, hot chili peppers. can I use them somehow?
Mike Hultquist says
Absolutely, Christopher. You can rehydrate, drain, then process per the recipe. It will be much more paste-like, but a great flavor builder. Enjoy.
Mark says
Thanks for a simple but excellent recipe. I have a glut of Basket of Fire chillies from a single plant, made a quarter batch of this and it's pretty potent!! I've made it before and it lasts for ages. A teaspoon mixed with mayo and yoghurt makes a great spicy dip for potato wedges.
Mike Hultquist says
Thanks, Mark! Perfect way to preserve your peppers!
Alicia says
If I did the simmering step and included the lime juice, would this be safe to can?
Mike Hultquist says
Alicia, you should be able to can this with a water bath, but you might need to add more vinegar/acid. Shoot for a pH of 3.5 or lower for home preserving. 4.6 is considered shelf stable.
David Lars Chamberlain says
Your Sambal Oelek recipe has been a lifesaver as we have been unable to buy anywhere for almost a year now.
Red peppers have even been a bit difficult, but we finally found some and I've made a bunch of Sambal Oelek now, so we have it on hand.
I doubt we will go back to store-bought, so thanks very much the recipe!
Mike Hultquist says
Thanks, David. I know, crazy with the shortages, but honestly, homemade is so much better anyway. I stopped looking back to store-bought a long time ago. Cheers!
Perry says
I put a large scoop of this on homemade (or store bought) hummus and it's delicious! A great dip for a dinner party.
Mike Hultquist says
Awesome! I love it!
Kendra says
Looks amazing! How long will this last in the refrigerator?
Mike Hultquist says
Thanks, Kendra. This should last months or longer in the refrigerator in a proper container because of the vinegar and salt content. You can add a bit more vinegar if needed.
John says
This post is exactly what I wanted for this sauce and your realistic alternative pepper choices. Also, I have noticed wide variation with Jalepeno pepper heat and wonder if it is similar with peppers I would use for this recipe. Any insight would be appreciated. thanks.
Mike Hultquist says
Thanks, John. Yes, peppers can really vary in heat, even peppers of the same type. With this technique, though, you can make it with just about any peppers, really. It is best to choose based on a heat level you prefer.
themadepepper says
how long does a batch typically take before its ready to eat?
Mike Hultquist says
You can use it right away. Enjoy!!
Greg says
Just tried this using Fresno Chili's as I can't find Thai right now. The heat is definitely hotter than jalapeno's and pretty much on par with the heat from the Huy Fong version sold at the stores. Added the garlic, as we are garlic fans, and this is works great. Using the fresno's didn't make enough liquid so we added some more vinegar, but also had some sweetened fish sauce from a vietnamese resturant and put that in. I will be making this more due to the sriracha/chili paste shortage
Mike Hultquist says
Glad you enjoyed it, Greg! Thanks for sharing!
Gwen says
Do you add the entire garlic clove or one section?
Tam says
Thank you for this recipe. How can I use dried chili peppers, specifically Arbol Peppers since I don't have fresh peppers? Do I need to soak them first, grind them dry, and/or cook them after combining ingredients.
Tam says
Using the link lower on this page, I just read your great article on how to use dried peppers. The article totally answered my questions. Much appreciated!
Mike Hultquist says
Great, Tam!
Del says
I cant find red peppers anywhere. $28 a pound on Amazon. I found dried red chilies and made it with that but they taste really funny almost like a burnt taste not what I was going for. I found a 5 gallon bucket of red chili, fermented mash, and I do not have experience with it. Does fermented mash have a add flavor to it? I'm not sure what I can use to get that Sambal Oelek by Huy Fong flavor. I can't find Huy Fong chili paste anywhere. I can tell this recipe is exact and it's everything I wanted. I just don't know how to get the results without the peppers you have. Or anything close to it. All the grocery stores where I live in Missouri only sell green peppers.
Mike Hultquist says
Del, sorry to hear about the sourcing issues. I can see a couple options for you. See if your grocery store sells Fresno peppers. They are red peppers with similar heat to jalapenos. Or, you can make this with a mix of red bell peppers and other hotter green peppers. The color won't be perfect, but close, and the flavor will be great, with just enough heat for you from the hot pepper addition. Let me know if this helps.
Jodi Scott says
I’m trying to be simple—could I use store bought crushed red pepper flakes from the spice aisle?
Mike Hultquist says
Jodi, it would be pretty hard to get the right consistency with store bought chili flakes. You can process them to make them more of a powder, which will mix better. See my posts here on making sauces from dried peppers.
Making Hot Sauce from Chili Powders: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-chili-powders/
Making Hot Sauce from Dried Peppers: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-dried-peppers/
Heather says
Your recipes cover everything I've been looking for! I just made this one - perfect! Thank you.
Mike Hultquist says
Excellent! Thanks, Heather!
Jack McCurdy says
Hey Mike,
I have a bunch of dried Chile de Arbol. Would these work well to make Sambal Oelek. Thanks! Great site!
Mike Hultquist says
They would, Jack. They're pretty hot for some, just an FYI. You can rehydrate them in hot water, then puree and use as desired. I love chile de arbols. I use them for sauces and salsas all the time.
Peter says
Thank you for your recipes. I have to pay close attention to my sodium intake, so I will try making this with potassium instead. My experience says to start at about half the volume. As they are both salts, the salt benefits in the recipe should remain similar. Just sent this in case there are some other folks that need to watch their sodium intake but enjoy great flavors. Keep up the great work.
Mike Hultquist says
Thanks for sharing this, Peter. Yes, very helpful.
Faith says
Thanks for sharing this with us sodium-watching folks.
Charles says
Do you think that fermented Sambal Olek would be good or would it take away from it's simplistic beauty?
Mike Hultquist says
It would be great, Charles, depending on how you wanted to use it. Really it would be a simple fermented mash.
Pat says
I have a batch of dried red chili peppers. Can they be used?
Mike Hultquist says
Absolutely, Pat. The texture will be more like a thick paste, but it's great. Rehydrate them in very hot water, then drain and proceed with the recipe. Enjoy!
Shakil says
Hi this is awesome! Thanks for posting. Can I make it with dried bird eye chilies and if so- what would the replacement amount be? Thanks!
Mike Hultquist says
Thanks. You can make a version of this with dried pods, but use 1/4 pound to start. They need to be rehydrated first in hot water. Then drain, then process with the other recipe ingredients. It will be more like a saucy paste, but still very good. Let me know how it goes for you.
Shakil says
Wonderful thanks so much for this tip! I’m in Spain and we can’t get Thai chilies where I am. Will update! Take care.
Costas Giannakenas MD, PhD says
Hi there,
In the recipe (printable) you mention "Cuisine: Indian". Isn't it Indonesian?
A typo? 🙂
Just thought I'd bring it o your attention. Keep up the excellent service man!
You can just delete this comment after reading 😉
Mike Hultquist says
It is indeed Indonesian. Thank you for pointing that out. It has been corrected.
Laura says
I am looking to make this for a single recipe only. I have a pack of red chilies (60 g) and a pack of birds eye chilies (25 g). Is there a way I can make this for a small amount, rather than using a pound of chilies? Also I am assuming you just chop the tops off and include the seeds but just wanted to confirm the seeds are included.
Thanks so much!
Mike Hultquist says
Laura, yes, 85 grams is about 3 ounces, so about 1/5th of this recipe. You can scale it pretty easily. I would use the peppers with 1 teaspoon vinegar and 1/2 teaspoon salt, and just a bit of garlic (to preference). Let me know how it goes for you. Enjoy.
Laura says
Thank you! 🙂
Inga says
Hello. This recipe sounds amazing and easy. I'm wondering what the shelf life of this sauce is. Can't wait to make it. Thanks in advance!
Mike Hultquist says
This should last months or longer in the refrigerator in a proper container because of the vinegar and salt content.
Bruce says
Hi Mike, I will be making this for the first time and before doing that a couple of questions. In your 'making Sambal Oelek' video you show fresh garlic and lime juice being added, but list these as optional ingredients in the recipe. Understanding that taste/preference is personal, just want to find out what you consider your preferred, optimal recipe ... which pepper or combination of peppers and with or without lime and garlic? I'm sure I will personalize the recipe as time goes on, but have come to trust your recipes and want to start with your preferred recipe as a starting place.
Love your recipes and appreciate your thoughts on these questions.
Bruce
Mike Hultquist says
Bruce, I would use only peppers, vinegar, and salt to start. You can always add garlic and/or lime juice to taste during cooking, and adjust your sambal oelek later as you test and play. I appreciate the comments!
Bruce says
Mike,
Thanks very much for the reply - delivered so quickly! Just another way your site/work is better than most.
Bruce
Mike Hultquist says
Thanks, Bruce! Glad to be helpful. =)
Sible Kras says
Excellent, i used homegrown cayenne peppers and it’s great. Thanks
Mike Hultquist says
Thanks, Sible!
Ellin says
Hi Mike,
I am sooo happy I found your site. I feel like a kid in a candy store with so many spicy recipes. I made sambal oelek. My son immediayely used it for his scrambled eggs and he loved it. I will never ever buy sambal oelek again. Next recipe will be ramen noodle soup.
Thank you Mike.
Mike Hultquist says
Awesome to here, Ellin! Super happy you're finding recipes you enjoy!
Lisa says
Hi Mike! Always love your recipes! For this one, can you use thawed frozen peppers? I have a bunch and am looking for ways to use them up. Many thanks.
Mike Hultquist says
Thanks, Lisa. Yes, you surely CAN use thawed frozen pods. They're perfect for making sambals. Enjoy!
Lisa says
Wonderful! Thank you!
Tim Noyes says
Hi I grow chilies of all description in my greenhouse and last season I had a glut of Scotch Bonnet, Birdseye and Tabasco chilies, froze them and I've just made a red sambal and a green sambal, I used apple cider vinegar and garlic granules and some EV olive oil. Since having caught Covid-19 I lost my taste and smell and only now it's returning, astonishingly easy recipe to follow its just what my stir fry`s and curries have been waiting for.
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks for the comments, Tim. A true chilihead for sure! Good luck with the taste/smell. I have a terrible bout with COVID myself. I know how it goes. Best to you.
Stefan says
Can you use dried chiles? I may not be able to find the fresh Thai chiles.
Thanks
Stefan
Michael Hultquist - Chili Pepper Madness says
Yes, Stefan. No problem. Just rehydrate them first in water. Enjoy!
Ann Kent says
So easy, so tasty, and quite spicy! I combined a couple of teaspoons into a chicken, broccoli, mushroom stir fry this evening and served over some leftover fried rice from last night. Delicious. I am looking forward to trying it with many other dishes. Great suggestions in the comments.
Michael Hultquist - Chili Pepper Madness says
Perfect, Ann! I love to hear it. Cheers!!
Mark says
Thanks Mike, really simple recipe. After making hot sauces and sweet chilli jam for the last couple of years it's nice to try something different. My sambal still has a lot of seeds, and that was after removing the membrane and a load of seeds in the prep! Looking forward to using it in a chilli dipping sauce recipe I found.
Michael Hultquist - Chili Pepper Madness says
Thanks, Mark. You can also try straining the sauce for a smoother mixture. Glad you enjoyed it.
Howard James-Scott says
Thanks, I now ensure ALL my young chefs have this as their basic Indonesian Oelek recipe, they love it and so do I! Made a small tasty change for our fish and dips with added 1tbsp fish sauce. Many thanks
Howard James-Scott, Executive Chef - Culina Mundi
Michael Hultquist - Chili Pepper Madness says
Wonderful!! Thanks, Chef! I appreciate it!
Jim Webb says
Followed your recipe and added a slice of preserved lemon in lieu of the lime juice. Top shelf Sambal. I've also made your Korean BBQ sauce, and WOW what a special flavour. My mates all love it too.
Michael Hultquist - Chili Pepper Madness says
Nice! Enjoy it, Jim!
klaus larsen says
Haven't made it yet, but the vinegar portion seems incredibly small. Is that enough?
Michael Hultquist - Chili Pepper Madness says
Klaus, it's definitely more of a paste, so the vinegar is right. However, you can use more as desired. Feel free.
Noel Cecil says
Thank you very much, this is perfect! I needed a sambal oelek for a Eurasian pickle recipe, and the rest of it will be great with my Otak-Otak tomorrow!
Excellent and no fuss!
Michael Hultquist - Chili Pepper Madness says
Nice!! Enjoy, Noel!
Barbara Manning says
I'll probably have to substitute Thai bird's eye chilies or Japanese togarashi (or a combination) in this recipe. Do you think that's an acceptable substitute and do you think the proportion of Chili's to vinegar and salt are approximately the same? Thank you
Michael Hultquist - Chili Pepper Madness says
Barbara, absolutely. You can use other peppers for this, with similar ratios. Let me know how it turns out for you. Enjoy.
Brenda says
New to your blog. Came to check out your adobo sauce and wound up checking out your hot sauce recipes and found sambal. I’ve been eating sambal my whole life, and have been making my grandmother’s recipe for years. It’s a sambal badjak and uses terasi, (shrimp paste) and this one is a cooked method. The onions are caramelized more and I use a blend of thai, habanero and jalapeño peppers for mine. The Indonesian food scene is fascinating, and of course, always spicy! We’re born eating hot stuff and it’s just our way of life. Anyway, just wanted to say hi and I really enjoy your website, I’ll definitely be reading more!
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Brenda. That sounds wonderful. Now I'm in the mood for making some more sambals! I appreciate it!
Tweetie Bird says
Can you please clarify how many chilies to use? You say 1 lb but most people do not have a good scape at home. We use cups, grams, tblsps, etc. I have no idea if 1 lb of small chilies are 5, 10, 50 or 100 of them:
Michael Hultquist - Chili Pepper Madness says
Tweetie, it isn't really possible to say as the sizes of peppers can vary widely. 1 pound of habaneros might be 20 pods, where 1 pound of bell peppers might only be 2 of them. I would say to use 3 cups of chopped peppers for 1 pound (450 grams). Let me know if this helps.
Michelle says
I love sambal oelek! I recently made some Shrimp Fried Rice and this went fantastic with the meal!
Michael Hultquist - Chili Pepper Madness says
Great, Michelle!
Owen says
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!
Michael Hultquist - Chili Pepper Madness says
Awesome, Owen! I LOVE sugar rush peppers. I've grown them in the past. Wonderful flavor and very productive. I love it.
Andrew Stamps says
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?
Michael Hultquist - Chili Pepper Madness says
I tend to go heavy on the garlic. Just my personal preference.
David says
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
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, David!
Sherina says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Sherina! Yes, sounds wonderful!
michael riley says
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
Michael Hultquist - Chili Pepper Madness says
Thanks, Michael!
Jeremie says
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?
Michael Hultquist - Chili Pepper Madness says
Thanks, Jeremy! Agreed. This recipe is perfect in its simplicity.
Janet says
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!
Michael Hultquist - Chili Pepper Madness says
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!
Tina says
This sauce tastes amazing and is so easy to make. Thanks for sharing your recipe.
Michael Hultquist - Chili Pepper Madness says
Thanks, Tina! I appreciate it! Glad you enjoyed it.
Alissa says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Alissa! Super happy everyone loved it!
IAN says
WOULD OTHER TYPES OF VINAGAR WORK? I WAS THINKING ON USING APPLE CIDER VINAGAR. THANKS FOR ALL THE AMAZING RECIPIES
Michael Hultquist - Chili Pepper Madness says
Ian, thanks! Yes, you can use other vinegars. ACV is GREAT here. Let me know how it turns out for you.
Gayla says
What do you think about using Anaheim peppers?
Michael Hultquist - Chili Pepper Madness says
Sure thing, Gayla. You can use Anaheims. Great way to use them! Let me know how it goes.
Sally says
Can I use dried Thai peppers?
Michael Hultquist - Chili Pepper Madness says
Sally, yes, though you should rehydrate them first in hot water. Let me know how it turns out for you! Enjoy.
Marie Maggio says
What is the shelf life on this?
Michael Hultquist - Chili Pepper Madness says
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.
John overholser says
Ok , Lets talk PH , what's my safest way to test the PH of the sauces I make ?
Michael Hultquist - Chili Pepper Madness says
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.
Theresia lans says
Can I put it in jars and waterbath it and safe it in my pantry
Michael Hultquist - Chili Pepper Madness says
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.
Theresia lans says
Thanks I appreciate your reply
Simone says
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
Michael Hultquist - Chili Pepper Madness says
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.
Robert says
I mix a teaspoon of sambal oelek with a generous dollop of heavy cream in a shot glass to make a delicious steak sauce.
Michael Hultquist - Chili Pepper Madness says
Great idea, Robert! I love that. Will certainly try it.
Magdalene Heimermann says
Do you cut stems before proceeding?
Michael Hultquist - Chili Pepper Madness says
Magdalene, yes, remove the stems first. Enjoy!
Tim says
Hey Mike, what's your thoughts on using a fermented pepper mash.
Michael Hultquist - Chili Pepper Madness says
You can use a ferment for this, no problem. I think you'd have a great recipe there.
Yana Karim says
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
Michael Hultquist - Chili Pepper Madness says
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.
Robert says
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.
Miss Food Fairy says
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/
Michael Hultquist - Chili Pepper Madness says
Thanks so much!
Mogie says
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.
DaveR says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, DaveR! Hoping you enjoy it.
Judi says
I use it on/in everything. Tonight I stirred some into baby Brussels sprouts with balsamic sauce. Can't live without it♡
Michael Hultquist - Chili Pepper Madness says
Outstanding!
Renee says
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.
Florentina says
Wow, although I love spicy food, I fear this is too hot for me 😛 maybe used in small, very small quantities 😛
Michael Hultquist - Chili Pepper Madness says
Florentina, you can easily dial back the heat by using milder peppers.
Yo Sumartojo says
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.)
Michael Hultquist - Chili Pepper Madness says
Sounds like some very fun experimenting!