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. You can purchase Sambal Oelek from the grocery store and carry it home, but once you realize how simple it is to make on your own, you’ll never want the store bought version again. Fresh is always best, and you can’t get much fresher than this. 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. 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 pestal, 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! Hence, Sambal Oelek is Indonesian for a chili sauce ground with a mortar and pestle. 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. 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. 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. 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. 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
Learn more about How to Make Chili Paste. This recipe was updated on 11/1/24 to include new photos and video. It was originally published on 9/28/16.
