Our take on this spicy and garlicky Southeast Asian condiment is just as versatile as it is delicious. Spread this Louisiana Sambal Oelek on grilled shrimp skewers, or use it on heartier proteins, like chicken and beef. The options are limitless!
Louisiana Sambal Oelek
Makes 1 pint
Ingredients
- 1 pound Fresno chile peppers, trimmed and roughly chopped
- ¼ cup cane vinegar
- 2 cloves garlic
- 1 tablespoon Creole seasoning
- 1 teaspoon kosher salt
Instructions
- In the container of a blender, process all ingredients until finely chopped and a paste forms. Transfer to a 1-pint jar or airtight container, and refrigerate until ready to use or for up to 6 months.
