Target: 6 × 4 inches · landscape

Sambal Oelek

24 min · 1 cup condiment

Ingredients

□ 1 lb fresh red Fresno chiles, stems removed

□ 1 small garlic clove, peeled

□ 1 tsp fine sea salt

□ 1 tbsp rice vinegar

□ 2 tbsp water

1. Rinse and dry the chiles. Split them and remove pale ribs and seeds for a milder paste.

2. Roughly chop chiles; pound or pulse with garlic and salt to a chunky paste, not a smooth puree.

3. Stir in rice vinegar and water. Warm over low heat about 4 minutes, stirring, until the raw edge softens.

4. Cool 5 minutes, then serve sparingly as a condiment or refrigerate in a covered jar.

Cook’s note: Keep the grind coarse and stop cooking while the red color still looks vivid.