A recipe for homemade Sambal Oelek, the classic chili paste made with chili peppers, vinegar and salt, ideal for seasoning noodle dishes and so much more.
Sambal Oelek Recipe
We know you all love sriracha - Homemade Sriracha, anyone? - but have you cooked with Sambal Oelek chili paste? Perhaps it is time to begin.
You can purchase Sambal Oelek from the grocery store 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 made from ground chili peppers. It uses only simple 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 spicy 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, rice vinegar and more, though at some point, with such additions, the paste stops being Sambal Oelek and becomes something else.
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 sambal olek or sambal 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.
Sambal Oelek Ingredients
Thai red peppers would be optimal for making sambal oelek at home, but you can use other chilies.
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, blender, or other grinder. A Molcajete is a great option here.
Next, process or mash the mixture until a coarse 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 or delicious dipping sauces.
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 or Chili-Garlic Paste
- Gochujang - has a deeper, more fermented flavor
Recommended Products
These kitchen tools will help you make sambal oelek and other chili pastes easily at home. These are all tools I use personally.
- Vitamix A3500 Blender (Amazon affiliate link, my friends)
- Amazon Basics Digital Kitchen Scale (Amazon affiliate link, my friends)
- Mortar and Pestle Set (Amazon affiliate link, my friends)
Here are a Few Recipe Suggestions for Sambal Oelek
- Spicy Thai Curry Chicken Soup
- Sweet Potato Soup
- Beef Rendang (Indonesian Beef Stew)
- Nasi Goreng (Indonesian Fried Rice)
- Mie Goreng (Indonesian Stir Fry Noodles)
- Phall Curry (Extra Hot Curry)
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
- 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 coarse 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 11/1/24 to include new photos and video. It was originally published on 9/28/16.
Kathleen Sweeney says
I'm a little confused. From your recipee I note that you don't de-seed the peppers, you use seed and all. Is this correct, or is de-seeding them simply understood.
thanks,
Kathleen
Mike Hultquist says
Kathleen, I usually do not remove the seeds and innards, though you can if you'd like. Most of the pepper heat is inside the whitish innards, so removing that will make the recipe milder. Chili seeds are edible, though some people don't like them floating around, and some find them bitter. I hope this helps. Enjoy!
Mark says
Hi Mike!
Could sambal be made with frozen chilis? If yes, do you need to simmer it then because the texture of frozen ones are so different from raw chilis?
Thx in advance for answering!
Mike Hultquist says
You can do this, Mark. Yes, it works. The texture will be more like a thin paste or even a sauce with frozen chilies, though my blender is really powerful and it comes out much like that anyway. You don't really need to simmer it, though you certainly can. It would be more like a very simple hot sauce that way. I hope this helps!!
Gerry says
Nice mike
Karen Kuster says
How long will it stay good in the fridge?
Mike Hultquist says
Karen, this should last weeks due to the acidity, in a sealed container.
Kathy Fried says
ambal Oelek Recipe
can this be canned and processed to last longer?
Mike Hultquist says
Kathy, yes, though check the acidity. Shoot for a pH of 4.0 or lower for home canning, unless you use a pressure canner. Enjoy!
Steve says
Loved this one! Just made it with thai from my garden. I should have cut back on the salt because i was under a pound but the lime and garlic(4) for me is a must! Trying to think of how to dilute the salt now. Need more chiles!
Mike Hultquist says
Thanks, Steve! Yes, more chilies would help! You can also add in other ingredients, like tomato, if needed.
Simon says
Hello, can we freeze this one?
Mike Hultquist says
Yes, you can freeze this. Works great! Enjoy.
Bonvivant says
This is a simple yet mighty preparation. Outstanding use of all of the red hot chiles in the garden. Made a great marinade for char grilled chicken skewers. Delicious.
Mike H. says
I appreciate it! Enjoy!
Harry Barker says
I added a tablespoon of tamarind paste and a tablespoon of sweet molasses it is irresistible
Mike H. says
Awesome! Thank you, Harry - enjoy!
Harry Barker says
Hi Mike great recipe easy to follow I now eat it on anything savoury absolutely love it thanks Harry
Mike H. says
I am glad that you are enjoying it, Harry. Thanks!
Mike Fazio says
I have made this on several occasions using basic ingredients as indicated in the recipe. I have made it raw and experimented with cooking the paste. It has always turned out delicious. I find that the intensity of heat is dependent on the types of chili peppers. The small, red Thai chili peppers are particularly hot whereas the Italian style peppers inherited from my father make a paste that is less fiery.
Mike Hultquist says
Thanks, Mike. Absolutely, the peppers chosen make all the different in the heat and flavor. I appreciate it!
Sharon Scott says
Can you use dried chillies for this recipe?
Thanks
Sharon
Mike Hultquist says
Sharon, yes, you certainly can. Texture will be different, but it's a great use of dried peppers. Enjoy.