Sambal Oelek (How to make Indonesian Fermented Chili Paste)
Sambal Oelek is a spicy Indonesian chili paste used as a side dish or condiment that can easily be made at home. It’s spicy, sour, salty and can be made slightly sweet. This recipe includes an optional (but recommended) fermentation step to amp up the flavor. Use it to season noodle dishes, curries, and grilled proteins.
- Prep time
- 15 min
- Cook time
- 50 hr 35 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups Peppers (- Roughly chopped (350 grams))
- 1 Small shallot (- Peeled and roughly cut)
- 4-6 Garlic cloves
- 1 ½ tsp Kosher salt (- 10 grams (see note about salt amount))
- 1 tbsp Rice vinegar (- Use more or less to taste)
- 2 tsp Lime juice (- Use more or less to taste)
Instructions
- 1
Weigh the pepper mix. To a bowl, add your chopped peppers, garlic and shallot. Weigh the mix.
- 2
Salt the pepper mix. To determine how much salt you need, multiply the weight of the peppers by 0.03 (or 3%). Add the salt to the peppers. Note: if you do not plan to ferment the pepper mix, you can season with salt lightly and adjust the seasoning later.
- 3
Rest. Stir the pepper mix so that the salt can be distributed and set aside for 15 minutes so the salt can dissolve into the peppers.
- 4
Transfer to a food processor. Transfer the pepper mix to a food processor, along with any liquid in the bowl.
- 5
Blend. Blend the pepper mixture into a coarse paste. Don’t over process.
- 6
Ferment (Optional). Transfer the pepper mash to a mason jar, add a fermentation weight (optional) and fermentation lid (optional). Ferment for at least 3 days at room temperature. If using a regular mason jar lid, burp it daily to release any built-up gasses. After 3 days, you can move on to the next step (or ferment longer if you prefer). Optionally you may strain your sambal to remove any excess liquid.
- 7
Season. Season the finished sambal with rice vinegar and lemon juice. Adjust the salt level to your liking.
- 8
Store. Store the finished sambal in the refrigerator. Use within 1 month.