Step 1: Rinse the red chilies under cool water, pat dry, and remove stems. Slice each chili lengthwise and scoop out seeds as desired.

Step 2: Roughly chop the prepared chilies into 1-inch pieces to prevent jamming in a processor or mortar.

Step 3: Peel and halve or quarter the garlic cloves so they break down faster.

Step 4: Place 1 teaspoon kosher salt in the mortar first, add garlic pieces, and crush into a rough paste using a circular grinding motion for 2–3 minutes.

Step 5: Add chili pieces in three batches, crushing each batch 1–2 minutes until a chunky paste forms.

Step 6: Continue grinding the mixture until the chilies break down and blend, yielding a rough, textured paste (total crushing time 8–12 minutes).

Step 7: Taste and adjust seasoning: add more salt if flat or a teaspoon of water if too thick; heat intensifies as it rests.

Step 8: Transfer the sambal oelek into a clean glass jar, press down to remove air pockets, seal, and refrigerate up to 3–4 weeks.