This recipe appears in:Sauced: Sambal Oelek
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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- 1 pound hot red chilies, such as red jalapeños, fresnos, or red serranos
- 2 tablespoons rice vinegar
- 1 tablespoon salt
Place chilies, vinegar, and salt in workbowl of 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.