Basic Mauritian Mazavaroo Chili Paste Recipe
Fiery, slightly tangy and hard-to-resist, the Mauritian Mazavaroo Chili Paste is a staple in the Mauritian kitchen. It is so quick and easy to make your own!
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Servings: 12 tablespoons
Equipment
- 1 Mortar and pestle (this is ideal to grind the paste but not essential)
- 1 Blender (you can use a blender or food processor instead to make the chopping easier. This is also not essential as you can do it by hand)
Ingredients
- ⅔ cup Thai green chili peppers chopped, 60 g, 2.1 oz
- ¼ cup onion roughly chopped
- 2 teaspoons garlic chopped
- 2 teaspoons ginger chopped, about 1 inch
- 1 tablespoon white vinegar
- 2 teaspoons lemon juice or lime juice
- 3 tablespoons vegetable oil or any other neutral oil
- ½ teaspoons salt
Instructions
- Blend the ingredients. In a blender or a food processor, add all the ingredients except the oil and salt, and process to a fine paste. Alternatively, you can chop the green chili peppers, onion, garlic and ginger very finely by hand, then mix the white vinegar and lemon juice in to make a paste. Set paste aside.
- Heat vegetable oil. Add vegetable oil to a medium saucepan, preferably cast-iron, and heat oil on medium to high heat.
- Cook all ingredients. Once the oil is just hot, add the paste along with the salt. You know the oil is just hot when it begins shimmering. You do not want your oil to be too hot because the chili paste could burn. Cook until the green chili darkens in color, about 8 minutes. Gently mix everything. Taste and adjust the salt, white vinegar and lemon juice, if needed.
- Serve. Enjoy this delicious chili paste with a variety of dishes of your choice. It, of course, goes especially well with non-spicy Mauritian dishes.
- Storage. To store, let the paste come to room temperature before transferring into a container. It keeps well in the fridge for several days and the flavor will develop over time. You can top it with some vegetable oil if you would like it to last for a few weeks.
Notes
1. You can remove some seeds in the chili peppers if you prefer. I only do that when I have extra time because it can take an additional 10 to 15 minutes to the prep time.
2. Lime or lemon zest is a nice addition.
3. If you are using a blender or food processor, you don't have to chop the ingredients too finely prior. Chop finely by hand only if you are not using either.
4. It is so quick to put together that I make them in small batches and often.
5. If you prefer to freeze some for later, double the recipe and save a jar in the freezer.