Sambal Oelek

June 8, 2021

Sambal Oelek - kvalifood.com

Sambal oelek is the most basic Indonesian chili paste – just fresh red chilies and salt, ground to a coarse texture. The name means “ground with a pestle.” It is used as a base ingredient for other sambals (sambal terasi, sambal bajak, sambal bawang) and as a table condiment on its own.

Makes ca. 250 ml

Ingredients

400 g fresh red chilies (cayenne, Holland/Dutch, or Fresno), stems removed
1 1/2 tsp salt
1-2 tbsp white vinegar (or lime juice), optional

Directions

Remove the stems from the chilies. Cut in half or roughly chop. Keep the seeds.
Grind in a mortar and pestle or pulse in a food processor until a coarse paste forms. The texture should be rough with visible chili pieces and seeds – not a smooth puree.
Mix in the salt and vinegar (if using).
Transfer to a clean jar and refrigerate.

Notes

The traditional version is just chilies and salt. Vinegar is a common Western addition that extends shelf life.
Do not seed the chilies unless you specifically want a milder result. Seeds are part of the traditional texture.
Do not cook it. Sambal oelek is a raw paste.
Coarse texture is essential. The name literally refers to grinding with a pestle.
Cayenne or Holland chilies are closest to Indonesian cabe merah besar. Bird’s eye chilies can be mixed in (up to 25%) for extra heat.
Keeps 2-3 weeks refrigerated. Freezes well for up to 6 months.