Sambal Oelek: Bright Indonesian Chili Paste

Sambal Oelek is a **raw chili paste** from Indonesia made by grinding fresh red chilies with **vinegar** and **salt**. It’s bright, hot and slightly tangy—less complex than cooked sambals with garlic or shrimp paste.

Per 1 tsp (~5 g): **~5 kcal**, almost no fat, minimal carbs, a bit of vitamin C and capsaicin (the compound that gives heat). Typically **low sodium**, but check labels for added salt.

- **Capsaicin:** may boost metabolism and support circulation. - **Flavor booster:** adds heat without heavy sauces. - **Minimal ingredients:** naturally gluten-free, vegan and low-calorie.

- **Heat level:** can irritate stomach or worsen acid reflux. - **Handling:** can stain and burn skin—wash hands or use gloves. - **Store-bought versions** may have preservatives—choose clean-label if possible.

- Stir into **noodles, fried rice, soups, stir-fries**. - Use as **marinade base** for chicken, beef or tofu. - Serve as a **table condiment** (like sriracha). - Mix with soy sauce, lime juice, sugar for dipping sauce.

Keep refrigerated after opening. Heat can mellow with time—add a squeeze of lime for freshness before serving.