Homemade Sambal Oelek Recipe – 3 Ingredients

I find this Sambal Oelek recipe similar to the Huy Fong Brand version. It’s very easy to make and requires only 3 ingredients. You will also find ingredient options that might help you create a better version.

Sambal Oelek simply means chili paste. Sambal is a homemade chili sauce or paste known to Indonesians, Malaysians, Brunei, and Singaporeans.

Oelek is the Dutch version of the Indonesian word Ulek, which means ‘to grind’ with pestle and mortar (cobek batu).

Sambal Ulek is a staple fresh condiment in Indonesia, Malaysia, Singapore, and Brunei. Though its ingredients vary, it is typically made with big red chili and either raw or lightly cooked.

How Does Bottled Sambal Oelek Differ From Traditional Sambal Ulek?

Sambal Oelek, sold in supermarkets, has a tangy, acidic flavor with a toasty chili flavor. In comparison, the traditional Sambal Ulek Recipe, made in Southeast Asian households, often combines more than 1 type of chili and other ingredients.

The sambal often includes onion, sugar, sometimes garlic, seafood-based condiments, and fresh, acidic ingredients. It adds to a rich texture and deeper flavor. Like Sambal Belacan, Sambal Matah.

Why you will like this Sambal Oelek Recipe.

• It is fresh and simple to make
• You don’t need to own cobek/ pestle & mortar to make it.

The common Sambal Ulek recipe I grew up with often includes shrimp paste and sugar. It’s called Sambal Belacan or Sambal Terasi. Since I am not a fan of shrimp paste, and due to my health condition, I prefer it without sugar or naturally sweet and in its best natural way.

Sambal Oelek Recipe Ingredients

Big red chillis (Cayenne)—This chili is the main in ingredient to make raw sambal in Southeast Asia, it has tolerable spicy level and fleshy.

White Distilled Vinegar—White distilled vinegar is stapled in my house, and I find it matches the Huy fong level of acidity compared to rice vinegar. if you prefer more sweet, you can also use other light-colored vinegar, such as:

• Rice vinegar
• White condiment

Salt—I use Himalayan Pink Salt, feel free to use your choice of salt.

Ingredients substitution

Chili

If you can’t find the big red chili like the one I use in this recipe, you can combine 2 types of chili below to get the fleshy texture and the spiciness. I divide them into primary and secondary chili because of the spicy level.

Primary Chili (Milder spicy)—This chili is a key ingredient in making Sambal Oelek. It is commonly fleshy and mild, which is perfect for Sambal Oelek recipe. Use 80% of this chili for the recipe.

• Jalapeno
• Fresco
• Serrano
• Calabrian – Italian peppers

Secondary chili (Very spicy)—These type of chili is harshly spicy, it shouldn’t be the main ingredient. Add 10-20% of it from the original amount of chili to increase the level of spiciness.

• Bird’s eye chili/ Thai chili
• Habanero

Acidic Ingredient

• Key Lime Juice—Key lime juice adding fresh citrusy flavor. Although it won’t be as sharp as vinegar, It’s a great way of adding acidic flavor while benefiting from the Vitamin C.

• Calamansi—This is my family’s choice. It makes a fresher & authentic Sambal Ulek.

• Natural tamarind paste—Tamarind paste creates a thicker texture and add tartiness to Sambal Ulek. It is common in traditional sambal recipes.

How to make Sambal Oelek Recipe

1. Add all ingredients in a blender and pulse for about 5 Mississipi or until it reaches the desired texture.
   
   
   
   
2. Transfer to a clean jar and consume within a week. Always keep it refrigerated.
   
   

Important tips when making Sambal Oelek.

If you are making Sambal Oelek to consume for a week or weeks, there are a few important things to consider. Fresh, uncooked chili spoils easily due to its high moisture content and natural enzymes. To prevent bacteria, and mold from growing, consider these tips:

• Moisture—Dry the chilis before using them to avoid unnecessary moisture that can potentially promote spoilage.

• Acid—The absence of acid in this Sambal Oelek recipe can easily spoil the chili. Make sure not to skip the acid.

• Clean utensils and tools—Make sure all tools and utensils are clean to prevent contamination and early spoilage.

• When handling chili—Use a glove or make sure to wash your hand with soap after you touch the chili. Avoid touching your skin during the handling.

Storage recommendation

Store it in a clean, airtight jar in the refrigerator and consume it within 1 week. To retain the freshness, do not leave the chili at room temperature for more than 1 hour. And make sure to always check for discoloration and mold before consuming.

Sambal Oelek Substitutes (Store-Bought)

As a Southeast Asian who is accustomed to a traditional Sambal Oelek, I found that the flavor profile fit hot sauces such as:

• Sriracha – Thailand’s hot sauce – It has a garlicky taste and is a bit sweeter

• Tương ớt – Vietnamese hot sauce – Garlicky and sweeter

• Crushed Calabrian Pepper – Italian crushed hot sauce – Similar in texture

FAQ

Can I freeze Sambal Oelek?

Sambal Oelek is best consumed fresh. Freezing homemade Sambal Oelek can change its flavor and make it more watery, which can promote spoilage.

Can I make Sambal Oelek without vinegar?

Yes, you can. You can substitute vinegar with fresh calamansi juice, key lime juice, or tamarind paste for a fresher and more authentic Sambal Ulek flavor.

What to do if my sambal is too spicy?

Add more acidic ingredients like lime, calamansi, vinegar, or tamarind paste and taste accordingly. If it’s still really spicy, consider adding more ground sweet pepper.

🥣 Did you try this recipe? Let me know your thoughts in the comment below.