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.
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!