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.
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.