Substitutions
An Indonesian chilli paste of coarsely ground red chillies with salt and a little vinegar, and essentially nothing else. It is the cleanest way to add chilli heat without also adding sugar or garlic.
What it does in a recipe: Pure chilli heat with salt and body - no sweetness, no aromatics to work around. Pick the swap that covers that job - the ratios below are written so you can act on them without doing any arithmetic.
Also called: Sambal ulek, Ground fresh chilli paste
Quick answer
Chilli garlic sauce
1 tbsp sambal oelek = 1 tbsp chilli garlic sauceAll substitutes, best first
1 tbsp sambal oelek = 1 tbsp chilli garlic sauceSame coarse ground chilli, same salt and vinegar, with garlic added - the heat level and texture match closely.
Trade-offBrings garlic you may not want. In a dish already heavy with garlic it is undetectable; in a delicate one it shifts the flavour.
1 tbsp sambal oelek = 2 tsp crushed red chilli flakes + 1 tbsp hot water + 1/2 tsp white vinegar + a pinch of saltRehydrating the flakes rebuilds both the paste texture and the heat, and the vinegar and salt supply the preservation-driven flavour sambal carries.
MethodLet it sit 15 minutes so the flakes soften, then mash briefly with a fork or pestle.
Trade-offDuller in colour and less bright-tasting than fresh chilli paste, since dried flakes lose the fruity top notes.
1 tbsp sambal oelek = 1 tbsp sriracha, cutting about 1/2 tsp of sugar from the rest of the recipeSriracha is sambal's close relative with sugar and garlic added, so removing sugar elsewhere balances the swap out.
Trade-offSmoother, sweeter and garlicky. It also runs milder, so you may want a little extra.
1 tbsp sambal oelek = 2-3 fresh red chillies blended with 1/4 tsp salt and 1/2 tsp white vinegarThis is what sambal is: fresh chilli, salt, a little acid. Making it fresh gives brighter fruit notes than the jar.
MethodInclude or discard the seeds depending on how hot you want it, and keep it refrigerated - fresh chilli paste lasts only a few days.
Trade-offHeat is unpredictable, since fresh chillies vary hugely. Taste a sliver before you decide how much to add.
Because sambal is unsweetened, it is the safest chilli paste to add to a recipe that already has its sugar balanced. Swapping in sriracha without adjusting is how a stir-fry ends up cloying.
At a glance
| Category | Condiments & sauces |
|---|---|
| Job in a recipe | Pure chilli heat with salt and body - no sweetness, no aromatics to work around |
| Suits | Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free |
| Swaps available for | Alcohol-freeDairy-freeEgg-freeGluten-freeNut-freeSoy-freeVeganVegetarian |
| Number of substitutes | 4 |
Questions
1 tbsp sambal oelek = 1 tbsp chilli garlic sauce. Same coarse ground chilli, same salt and vinegar, with garlic added - the heat level and texture match closely. Brings garlic you may not want. In a dish already heavy with garlic it is undetectable; in a delicate one it shifts the flavour.
1 tbsp sambal oelek = 2 tsp crushed red chilli flakes + 1 tbsp hot water + 1/2 tsp white vinegar + a pinch of salt. Rehydrating the flakes rebuilds both the paste texture and the heat, and the vinegar and salt supply the preservation-driven flavour sambal carries. Duller in colour and less bright-tasting than fresh chilli paste, since dried flakes lose the fruity top notes.
1 tbsp sambal oelek = 1 tbsp sriracha, cutting about 1/2 tsp of sugar from the rest of the recipe. Sriracha is sambal's close relative with sugar and garlic added, so removing sugar elsewhere balances the swap out. Smoother, sweeter and garlicky. It also runs milder, so you may want a little extra.
1 tbsp sambal oelek = 2-3 fresh red chillies blended with 1/4 tsp salt and 1/2 tsp white vinegar. This is what sambal is: fresh chilli, salt, a little acid. Making it fresh gives brighter fruit notes than the jar. Heat is unpredictable, since fresh chillies vary hugely. Taste a sliver before you decide how much to add.
Related
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter - confirm with the manufacturer or your clinician rather than relying on a substitution chart.