Sambal Oelek

Roughly chop the Fresno chilies into large pieces — halve them lengthwise and cut into thirds. If you prefer a milder sambal, scrape out the seeds and white ribs with a spoon; for full heat, leave them in. If using bird's-eye chilies, leave them whole or halve them. Peel the garlic cloves. This rough prep is all that is needed before the mortar does its work — do not fine-mince. Keep seeds and juice from the cutting board; they are flavour.

Transfer the chopped chilies and garlic to a large granite or stone mortar. Add the salt — salt acts as an abrasive grit that helps break down the fibers faster. Pound with firm, deliberate downward strokes: the pestle should thud, not grind. Begin with harder downward blows to break down the larger pieces, then shift to a rotating, pressing grind for the final paste. The goal is a coarse, rustic paste with visible flecks of chili skin and seeds — not a smooth purée. Sambal oelek's character is its roughness; a blender makes it too uniform and drives off the fresh aroma. Pound for 3–4 minutes total.

Pour the vinegar over the pounded paste and stir to combine. Taste carefully — it should be fiercely hot, brightly acidic, and cleanly salty, with the fresh, fruity aroma of raw chili dominant. Adjust: more salt for presence, more vinegar for brightness and preservation, more garlic pounded in for depth. Transfer to a clean glass jar and press the surface down to eliminate air pockets. Refrigerate. The sambal keeps for up to 2 weeks refrigerated — the vinegar and salt are natural preservatives. The colour will darken slightly from bright scarlet to a deeper red over the first 24 hours as it rests.