Sambal Olek

As I was furiously typing away posting the recipe for Minute Poke, I came to the section that mentioned Sambal Olek. Hmmmmmm. While I had the recipe in my computer cookbook, I had yet to post it here for whatever the reason. Maybe it’s because the blog is brand new and I haven’t gotten everything organized yet. Maybe it’s I forgot. GRRRR! Because certain seasonings can be used in different applications I am posting them here under Spice Mixes.  Anyway, so I can complete the recipe for Minute Poke, this is the recipe for Sambal Olek.

Sambal Oelek is an Indonesian Chile Paste.  It makes a sweet, fiery hot, pungent chile paste that can be used as a condiment or in recipes. (Did you read the post about me being a chilehead?)


  • 1 lb red chile
  • 5 1/2 ounces garlic, peeled and chopped
  • 5 1/2 ounces tender young ginger, peeled and chopped
  • 2 stalks lemongrass, thinly sliced (white part only)
  • 6 fluid ounces vinegar
  • 8 ounces sugar
  • salt, to taste
  • 1 tablespoon lime zest, chopped


Blend the chillies, garlic, ginger and lemon grass in a food processor or mortar and pestle.  While processing gradually add the vinegar.  Place the pureed mixture into a saucepan and bring to a boil.  Reduce the heat and simmer for 3 minutes.  Add the sugar and stir until dissolved.  Add the salt and lime zest.  Remove from the heat, cool and bottle in sterilized jars.

NOTES. Use sparingly as this is HOT!!

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