mauritian green chilli paste / piment crazé
Ingredients
- 150 g long green chilli
- 20 g green indian chilli
- 25 g garlic peeled
- 50 ml vegetable oil
- ½ green apple
- ¼ lime or lemon
- 1 tbsp salt
Instructions
- Cut off the chillies' head and roughly chop the chillies.
- Diced the green apple and lime/lemon.
- Put all ingredients in a food processor and blend until a smooth and velvety paste is obtained.
- Taste and adjust seasoning if needed.
- Store the chilli paste in a clean jar or airtight container.
Video
Notes
Store your chilli paste in the fridge for up to 2 months.
Always use a clean spoon to serve!