Sambal Oelek

5 from 9 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 373 kcal


  • 6 piece Jalapeño
  • 2 piece Chopped onions
  • 2 piece Garlic cloves chopped
  • 2 tablespoon Virgin olive oil
  • Salt to taste
  • 2 tablespoon Balsamic vinegar
  • 2 pinch Sugar
  • 1 tablespoon Pickled ginger
  • 1 tablespoon Soy sauce dark


  • Core the chillies and cut into small pieces. Ginger too. Fry the onions and garlic in the oil a little. Add the chillies and ginger and fry them briefly. Add salt and a little sugar.
  • Then I added balsamic vinegar and soy sauce. Mix everything well and boil down on a low level for 10 minutes with the lid closed.
  • Then a little pureed at the end. Not too much. Because I didn't want everything to be muddy. Then filled into two clean screw-top jars. But let it cool down a bit beforehand so that the glass does not burst. Turn glasses upside down and let everything get cold. Then they are hermetically sealed. In the refrigerator it will last about 1/2 year.
  • As an addendum. Please be extremely careful with this seasoning. Had only tried little once to taste. I can only say extremely hot. You can then use that for a lot. Sauces, soups, exotic pasta dishes, etc.


Serving: 100gCalories: 373kcalCarbohydrates: 16.8gProtein: 2.9gFat: 32.6g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Mango Yogurt Mousse with Chocolate Cone

Turbot Fillet Filled with Lukewarm Egg Yolk, on Celery Puree, Spinach and Mignonett Sauce