Homemade Sambal Oelek

My potion of instant heat. Hot sauces are great for adding some extra kick to a dish when it's done and served, but this homemade sambal oelek is your secret weapon for adding spice and flavour while cooking.

This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links (at no additional cost to you). As an Amazon Associate, I earn from qualifying purchases.

An Indonesian classic, Sambal is typically just crushed chili with salt and vinegar, but the sauce has expanded to different variations including shrimp pastes, sugars, and other spices. Today, we're going to bring it back to simplicity - plus roasted garlic!

You can use a variety of different chili peppers, but I opt for Thai red chilis for their heat and flavour. If you mix and match, let us know if you get a winning combo!

The vinegar you choose will contribute to the taste. I stick to rice vinegar for a more authentic flavour, but you can experiment with white wine vinegar, apple cider vinegar, or simply lemon and lime and see how it changes the profile.

Check out how easy this is:

Ingredients

• 1 cup of red chilis

• 2.5 tbsp rice vinegar

• 2 cloves of garlic

• 1 tsp salt

Directions

• Chop the tops off your chilis.

• In a pan on med-high heat, quickly char both sides of the peppers and garlic, about one minute per side.

• Add to a blender with your vinegar and salt, and blend to a paste.

• Enjoy in meals, don't eat a spoonful of it.

And you're done!

Check out the video walkthrough below for tips and tricks.