Addressing the Sambal Oelek crisis

A heartbreaking sight

The Sriracha - Sambal Oelek crisis continues.

Apparently, Huy Fong is still not getting the hot peppers it needs to make the sauces many of us rely on.

InsideHook reports that many suppliers are getting a "fermented, acidified mash" from the Louisiana Pepper Supply. I would guess this is why we see the many knock-off sriracha brands available at Loblaws, Dollarama and everywhere else.

For me, I'm fine with knock-off sriracha because regular old Huy Fong Sriracha is a fine mild sauce but it's no big deal to me. I can taste that other sauces aren't the same, but they don't bother me. I suspect that David Chan, the boss of Huy Fong doesn't like using someone else's fermented mash and it is entirely likely that a fermented mash isn't appropriate for sambal oelek.

I hope the shortage ends before winter

Because even if the fermented, acidified mash is okay for sambal oelek, it doesn't seem like anyone is selling any kind of sambal oelek.

I need sambal oelek for my daily existence. And two weeks ago, I finished my last jug.

So... I did my research and learned that sambal oelek is a chili paste condiment from Indonesia and Malaysia made of red chilies, salt and vinegar. I watched four or five videos of people making their own sambal oelek and decided I could do it too.

On a trip out to the burbs, I found myself at Bombay Spices Ottawa and they had little green Thai chilis for sale. I filled a bag and bought them. The cashier felt he should warn me about these chilis. I gave him a patronizing smile.

Back at home, I left them in a container next to the window for about a week so they could ripen.

Then I followed these steps:

1. Rinsed the chilies
2. Took everything outside (it was strongly suggested that this would promote domestic harmony because apparently some people experience unpleasant effects from hot peppers being chopped and ground in not fully ventilated areas)
3. Cut the chilies into a mason jar
4. Added a spoonful of MSG (most people add salt, but if you're supposed to be low sodium, MSG will apparently enhance the flavour more with less sodium)
5. Added a glug or two of rice vinegar (I'm sure regular vinegar would be fine, but my rice vinegar is getting old)
6. Added a bit of tap water
7. Attached the mason jar to the blender blade (Did you know that mason jars perfectly fit on Osterizer blenders? It's one of those design choices that give me hope for the world)
8. Ran the blender on "grate" for a few seconds and then "grind" for about 30 seconds 
9. Voila! I had my own sambal oelek

See! The mason jar fits!

I should note that in a couple of the videos I watched, the cooks sautéed their chilis. But others didn't and I'm lazy, so I did not sauté. Others added onion or garlic. Again, I'm lazy, and besides, why dilute the flavour? So I kept it simple.

I am happy to report that the Thai chilis were in fact hotter than the standard cayennes used in Huy Fong Sambal Oelek. The Thai chilis gave a very pleasant bite to my breakfasts and lunches. According to thrillist, they range from 50,000 to 250,000 Scovilles. Lower than, but overlapping, the 80,000 to 400,000 range of Scotch bonnets. Cayennes max out at the low end of the Thai chili range.

Sadly, my first jar of sambal oelek is all but finished. Next time, I will buy a much larger quantity of raw peppers.