Someone educate me here.

I have never used sambal oelek that I can remember, but from what I gather here it is basically just chilies with no other salt/spices/herbs, and it's used with the intent of making food hotter while not altering the taste.

Personally I use some 99cent spice classics ground red pepper. Sometimes I use cayenne pepper instead. Actually the spice classics ground red pepper might actually be cayenne pepper. Either way it's pretty much the same idea that it adds heat without adding flavor. Other times I use crushed red pepper-- same idea basically

Is there any pressing reason to use sambal instead? I guess it would go better on a sandwich or something where you need a little moisture.