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.
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!
Eivind says
I use Sambal Oelek all the time. I'm looking forward to trying this. Can you tell me what the serving size is on the nutritional info? My diet restrictions makes it important to know, although it looks pretty healthy.
Mike Hultquist says
The serving is 1.5-2 tablespoons. You can reduce the salt very easily. Otherwise, the other ingredients are only chilies and vinegar.
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/