Sambal oelek is a simple Indonesian chilli paste. It is made from chillies, vinegar and salt, with no garlic or sugar added, so the chilli heat comes through clearly.
Where to find it
Most large UK supermarkets stock a jar, usually in the world food aisle near sriracha and other chilli sauces. Stores vary, so if you cannot find it, check the Asian sauces shelf or ask a member of staff.
An Indonesian, Malaysian or general Asian grocer carries more brands and jar sizes. Buying online is useful if you cook Southeast Asian food often, since a larger jar lasts a long time.
Choosing a jar
Check the ingredients list. Chilli, vinegar and salt, with little else, is the classic style. Some jars add sugar or thickeners, which make the taste sweeter and less direct.
How to use it
Use it as a base for other sambals, adding garlic, shrimp paste or palm sugar. Stir a spoonful into stir fries and marinades for simple heat, or mix it into mayonnaise for a quick chilli dip. Because it has no sweetness to soften it, a little goes further than you might expect.
Making your own
You can make a simple version at home by blending red chillies with a little vinegar and salt, then cooking it briefly. Homemade sambal lasts a couple of weeks in the fridge, while a commercial jar keeps much longer, so check the label for storage advice.
For a sweeter, garlicky chilli sauce, see our sriracha guide. For a crunchy alternative, read our chilli crisp guide.