Indonesian red chili paste — heat in its purest, simplest form.
Sambal Oelek is Indonesia's foundational chili condiment — fresh red chilies are ground with salt and garlic into a raw, spicy paste. Unlike more complex sambals, sambal oelek is pure heat and freshness, serving as a flavor foundation in many Indonesian dishes and as a table condiment. A small spoonful transforms any dish.
Serves 8
Using a mortar and pestle or food processor, grind chilies, garlic, and salt into a coarse paste. Some texture is good.
Transfer to a clean jar and refrigerate.
Wear gloves when handling chilies.
Use red bird's eye chilies for authentic heat.
Add vinegar for a tangier version.
Make it sweet by adding sugar.
Refrigerate in a sealed jar up to 1 week.
Sambal Oelek is one of Indonesia's most essential condiments, found on every table, used in cooking, and eaten as a flavor enhancer.
Fresh sambal keeps 5–7 days refrigerated. The hotter and saltier you make it, the longer it lasts.
Per serving (20g / 0.7 oz) · 8 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes