From the Pearl of the Indian Ocean: A Fiery Mauritian Garlic Chili Paste (Piment Crazé)
Details
A fiery, no-cook garlic and chili paste from the island of Mauritius.
Ingredients
Instructions
Combine The Green Chilies
Combine the green chilies, peeled garlic, lemon chunks, and salt in a food processor or blender.
Pulse The Mixture
Pulse the mixture until it forms a coarse or fine paste, depending on your preference.
With The Processor Running
With the processor running, slowly stream in the oil until the paste is well combined.
Transfer The Chili Paste To A Sterilized
Transfer the chili paste to a sterilized, airtight jar.
Pour A Thin Layer Of Extra Oil
Pour a thin layer of extra oil over the surface to cover it completely; this is crucial for preservation.
Seal The Jar And Store It In The Refrigerator
Seal the jar and store it in the refrigerator.
Allow It To Sit For A Day Before Using
For the best flavor, allow it to sit for a day before using.
Recipe reviews
Leave a review
Sign in to share your review.
Reviews
More recipes
Authentic Colombian Garlic Sauce Recipe (Salsa de Ajo)
Bring the vibrant street food culture of Bogotá straight to your table with this incredibly creamy, tangy, and punchy Colombian garlic sauce. Perfectly balanced with fresh lime and cilantro, it is the ultimate companion for crispy patacones, yuca fries, or grilled meats.
Authentic Egyptian Garlic Dip Recipe (Creamy Tomiya)
Bring the vibrant streets of Cairo to your table with this authentic Egyptian garlic dip, known locally as Tomiya. Silky, fluffy, and intensely garlicky, this egg-free emulsion uses a traditional starch-base (or potato) technique to guarantee a perfectly stable, cloud-like texture every single time. It is the ultimate companion for grilled meats, warm pita, or a late-night shawarma craving.