Sambal Vegan
15m prep 15m cook 30m ready
A homemade version of sambal oelek, a spicy chili paste from Southeast Asia. Made with fresh chilies, garlic, ginger, and lemon, it's far superior to store-bought varieties.
Ingredients
- 142 g fresh chilies stemmed and coarsely chopped
- 5 clove garlic coarsely chopped
- 1 fresh ginger peeled and coarsely chopped
- 7.39 ml sugar
- 3.7 ml kosher salt
- 118 ml water
- 29.6 ml lemon juice freshly squeezed
- 14.8 ml lemon zest finely grated
- 22.2 ml peanut or vegetable oil
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1270 mg
- Iron: 12 mg
- Magnesium: 199 mg
- Phosphorus: 1099 mg
- Potassium: 2897 mg
- Zinc: 8.24 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 7.39 ml sugar
- 3.7 ml kosher salt
- 118 ml water
- 22.2 ml peanut or vegetable oil
Prepare
- 142 g fresh chilies, stemmed and coarsely chopped
- 5 clove garlic, coarsely chopped
- 1 fresh ginger, peeled and coarsely chopped
- 29.6 ml lemon juice, freshly squeezed
- 14.8 ml lemon zest, finely grated
Let's Cook
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Step 1.
In a food processor or blender, combine 5 ounces stemmed and coarsely chopped fresh chilies (about 1½ cups), 5 coarsely chopped garlic cloves, 1 coarsely chopped 1-inch piece peeled fresh ginger, 1½ teaspoons sugar, ¾ to 1 teaspoon kosher salt, and ½ cup water. Pulse 25 to 30 times until pureed but still slightly chunky.
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Step 2.
Transfer the chili mixture to a small pot over medium heat and bring to a boil. Reduce the heat to medium-low and simmer for 10 to 12 minutes, stirring occasionally, until the chilies have softened.
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Step 3.
Add 2 tablespoons freshly squeezed lemon juice, 1 tablespoon finely grated lemon zest, and 1½ tablespoons peanut or vegetable oil to the pot. Cook for 2 to 3 more minutes, stirring, until incorporated. Remove from heat and let cool to room temperature before serving. Refrigerate in an airtight container for up to 1 month.
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