Main content

Traditional Spicy Sambal

Ming says: Chile pastes are the ketchup of the Asian table. As a kid, I would try to outdo my grandfather by slathering the Chinese version, la jaio, onto almost everything my mom served. (The Rice Krispies escaped.)

... Read more.



  • 1.

    In a medium saucepan, combine the jalapeños, Thai chiles, garlic, and oil and cook over low heat until the ingredients soften and blend, about 15 minutes.

  • 2.

    Add the vinegar and cook until reduced by half, 12 to 15 minutes.

  • 3.

    Remove from the heat and add the sugar and salt.

  • 4.

    Cool to room temperature.

  • 5.

    Transfer the mixture to a food processor and pulse 3 or 4 times to chop to a salsa-like texture.

  • 6.

    Store in the refrigerator in a tightly sealed jar. Lasts 1 month, refrigerated.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Traditional Spicy Sambal.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
1 comment • 2 ratings
Please login to comment
Posted by Report
Hi Ming,I read p receipt for sambal oelek. Sambal means chilli condiment and oelek means anything you make paste with a pestle as pestle in Indonesian is oelekan.
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine