Sambal is my favorite spice mix, I use it in almost every meal when I need a touch of chili.
This sambal oelek recipe is perfectly hot and tangy, and it’s designed to be as flexible as you need it to be, so it works whether you have just a handful of chilis or a big batch to use up. I had to make it this flexible since when growing chili at home you never know how many fruits you’ll get!
You can adjust the recipe based on how many chilis you have on hand—anywhere between 3 and 20 works well.
The other ingredients stay the same, so it’s simple to throw together no matter your chili supply. The vinegar, citric acid, and a pinch of sugar balance out the flavors, making this a versatile and easy sambal that can be customized to whatever you have at home.
Sambal Oelek Recipe
4-40
servings20
minutes30
minutesIngredients
3–20 chilis
1–2 cloves of garlic
White or apple cider vinegar, enough to cover
1 tsp salt
Pinch of sugar
1 tsp citric acid
Directions
- Chop the chilis and garlic, then add them to a pot along with the citric acid and sugar.
- Pour in enough vinegar to cover the ingredients.
- Cook over low heat with a lid on for 30 minutes.
- After cooking, add the salt and mix well.
- Pour into a clean container and store in the fridge.
Notes
- y
This sambal oelek is a great basic version that you can tweak as you like. It keeps well in the fridge, so you’ll have a ready supply of heat and flavor on hand for adding to soups, stir-fries, marinades, or even as a topping for noodles and rice.
Feel free to experiment with different types of chilis or adjust the amount of garlic, salt, or sugar to suit your taste.
You can make a small batch or a large one depending on what’s available.