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.
Mike's Recipe Highlights
- My recipe keeps making Sambal Oelek simple and easy to make at home. I always say, "fresh is always best!" It has much more vibrant and authentic flavor compared to what you get in grocery stores.
- While Thai red peppers are traditional, I offer alternatives like cayenne, red serrano, or red jalapeno peppers so you can adjust to your heat preferences and peppers you have available.
- I'll show you how you can use it as more than just a condiment, like as a base for other sauces and dishes. It's so versatile!
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.
Featured Reader Comment
From Bonvivant: "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."
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 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.
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 pestle, 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!
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 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 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
Storage Information
Sambal oelek will last 2-3 months or longer in a sealed container in the refrigerator due to the acidity.
You can also freeze it in freezer containers for up to 6 months. I like to freeze it in an ice cube tray for small useable portions.
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 44.
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)
- See my Indonesian Recipes
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 1/29/25 to include new photos and video. It was originally published on 9/28/16.
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.