Sambal Oelek Chili Paste
Sambal Oelek is an uncooked sambal that is made by many South East Asian families. Salty, tangy and spicy, this Indonesian sauce is a great dipping side and makes even plain white jasmine rice taste good!
- Prep time
- 2 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 3 big red chilies
- 1¼ teaspoon rice wine vinegar (Substitute: calamansi lime juice, white wine vinegar or apple cider vinegar)
- ¼ teaspoon coarse salt
Instructions
- 1
Traditional :Using a mortar and pestle
- 2
Wash, dry and cut the chilies into smaller pieces. (The smaller you cut them, the easier it is to blend.)Note: the seeds make the chili paste hotter, so remove as many as possible.
- 3
Pound them with the salt.
- 4
Drizzle the vinegar as you pound, till everything has formed a thick paste. Refer to the video above if necessary.Note: it took me 10 minutes to pound 3 large chilies, which makes about 3 Tablespoons (50g/ 1.76 oz.) The more chilies you pound, the longer it will take. Don't try to pound too many at once or it will be counterproductive!
- 5
Faster: using a blender or food processor