Easy Homemade Sambal Recipe – Vegan

Easy Homemade Sambal Recipe with Fresh Chili (Vegan)

Last year, when I grew a bumper crop of peppers, I ended up with a big bag in the freezer. One day I decided to make sambal—and wow, it turned out spicy but so good. You only need the tiniest spoonful to transform a dish. I use it in all kinds of ways: to spice up anything Asian, stirred into pasta or curries, or even mixed with yogurt for a quick dip. Just a warning: it’s spicy, so start with a little and add more if you dare.

This isn’t an authentic recipe—I’ve pulled together ideas from different versions online. One site that I get inspiration from is thespruceeats.com. Many recipes call for fish sauce, but I kept mine vegan by using soy sauce instead. This is not a canning recipe so please refrigerate it. Let me know what you think?

The exact flavor will depend on the type of chilies and their spice level, so each batch will taste a bit different. Making sambal with my own peppers felt especially rewarding, and now I always like having a jar in the fridge to liven up whatever I’m cooking. This summer, I’m growing peppers again and the freezer is already filling up. I can’t wait to make my next batch.

Let me know what you think?

Ingredients for Homemade Sambal

about 50-60 red chilies (fresh, stemmed – or 25 dry and 30 fresh red chillies)
8–10 shallots, peeled and roughly chopped (depending on the size)
4-5 garlic cloves, peeled
2-inch piece of ginger, peeled and chopped
2-inch piece of turmeric, peeled and chopped
1 tsp salt (start small, adjust later)
1 tbsp jaggery or brown sugar
1/2 tsp tamarind paste concentrate
1–2 tbsp soy sauce
5 tbsp canola oil (or any other neutral oil)

Step-by-Step Instructions

Blend: Add chilies, shallots, garlic, ginger, to a blender or food processor. Blend into a coarse paste. Add 1-2 tbsp water to help with blending.
Add salt, brown sugar and tamarind paste and mix
Cook: Heat oil in a pan over medium heat. Add the paste and cook, stirring often, until the raw smell goes away and the mixture thickens (about 8–10 minutes).
Season: Stir in the soy sauce. Taste and adjust — more sugar for balance, or more soy/ salt for saltiness..
Cool & Store: Let cool completely, then transfer to a clean jar. Keep in the fridge for 2–3 weeks, or freeze in small portions for longer storage.

Notes

Spice level will depend on the type of red chilies you use.
If you want less heat, deseed some of the chilies or swap in a few milder ones.
A spoonful is usually enough to spice up noodles, rice, dips, or marinades.
Always wear gloves when working with hot chilies.
Traditional sambal uses both dried and fresh chilies; mine used only fresh.
Fish sauce is common in recipes, but soy sauce works well for a vegan version.