Ingredients1 Tbsp Sambal Oelek Or Other Asian Chile Sauce2 Tbsp Fresh Lemon Juice1 Tbsp Fresh Lime Juice1 Tbsp Fresh Orange Juice1 Tbsp Chopped Oregano14 Cup Extra Virgin Olive Oil Plus More For Bru Food

10-MINUTE SAMBAL OELEK RED CHILI PASTE (BETTER THAN WALMART!)

Steps:

• Heat oil in a wok or skillet on medium-high heat. Add in chili peppers and garlic. Stir-fry for about 2-3 minutes, or until garlic is fragrant and chili peppers are soft.
• Remove from heat and transfer the ingredients into a molcajete. Add all the remaining ingredients and grind until a rough paste forms. Alternatively, you can add all of the ingredients into a food processor and pulse until roughly combined.
• Add sambal oelek into a jar and cover tightly. Refrigerate until ready to use. ENJOY!

SAMBAL OELEK

Steps:

• Use a mortar and pestle or a food processor to blend the chiles, garlic, lime juice, salt, and sugar into a paste. Use a spatula to transfer the mixture to a container with a lid.
• Stir in the lime zest; add more salt if you like. Serve or cover and refrigerate; this will keep for 2 to 3 weeks. (Bring back to room temperature before serving.)

SAMBAL OELEK PASTE

Steps:

• Place RawSpiceBar's Sambal Oelek Spices, vinegar, garlic cloves and salt in a food processor. Pulse until chilies are finely chopped and form a paste, stopping to scrape down sides of bowl as necessary, Transfer to an airtight container and store in refrigerator for up to 2 weeks.
• Place RawSpiceBar's Sambal Oelek Spices, vinegar, garlic cloves and salt in a food processor. Pulse until chilies are finely chopped and form a paste, stopping to scrape down sides of bowl as necessary, Transfer to an airtight container and store in refrigerator for up to 2 weeks.