easy indonesian sambal oelek recipe: Quick Chili Sauce for Family Meals
A quick, beginner-friendly Indonesian sambal oelek made by blending fresh red chiles with vinegar, salt, and a little optional sugar. It is bright, hot, and versatile enough for rice bowls, noodles, eggs, and grilled family meals.
Servings 16
Ingredients
- 8 ounces fresh red Fresno chiles or red jalapeños stems removed (225 g)
- 2 tablespoons unseasoned rice vinegar or distilled white vinegar 30 ml
- 1 teaspoon kosher salt 3 g
- 1 teaspoon granulated sugar optional (4 g)
- 1 to 2 tablespoons water only as needed to help blend (15 to 30 ml)
Instructions
- Wash the chiles well and dry them thoroughly. Wear disposable gloves if desired, then remove the stems. For a milder sauce, split the chiles lengthwise and scrape out some or all of the seeds and white membranes.
- Coarsely chop the chiles and add them to a food processor or blender with the vinegar, salt, and optional sugar.
- Pulse, stopping to scrape down the sides as needed, until the chiles form a coarse, spoonable paste. Add water 1 teaspoon at a time only if the mixture will not blend. Sambal oelek should be textured rather than completely smooth.
- Taste carefully with a clean spoon. Add a small pinch more salt if needed. Transfer the sambal to a clean jar with a tight-fitting lid.
- Refrigerate for at least 30 minutes before serving if time allows. The flavor will settle and the chile pieces will soften slightly.