Sambal Oelek

Fresh red chiles are ground with salt and a little rice vinegar, then cooked briefly to soften their raw edge while keeping the paste coarse, vivid, and fresh-tasting.

24 min

1 cup condiment

A small bowl of vivid red sambal oelek shows a thick, coarse texture with visible chile flecks.

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

Equipment

Clean towel · Small knife · Mortar and pestle or food processor · Small saucepan · Spoon · Clean covered jar

Preserve the texture

Pound or pulse only until the chiles form a chunky paste; a completely smooth puree changes the defining texture.

Use sparingly

Serve this vivid, unsweetened chile paste at the table as a condiment, adding a little to each bite.

Prepare the chiles

01. Rinse the chiles and dry them thoroughly so extra water does not thin the paste.

02. Split and trim the chiles; scrape out pale ribs and seeds from some or all for a milder result.

03. Roughly chop the chiles and set out the peeled garlic clove for grinding.

Grind and season

04. Pound or pulse chiles with garlic and salt until chunky, leaving visible flecks instead of pureeing smooth.

05. Stir in rice vinegar and water until the thick paste is evenly moist and spoonable.

Cook, cool, and serve

06. Warm over low heat for about 4 minutes, stirring often; stop when the raw edge softens and the color stays bright.

07. Take the pan off the heat and cool the paste for 5 minutes before transferring it.

08. Serve a small spoonful as a condiment and refrigerate the remainder in a clean, covered jar.