A fiery and aromatic chile paste made with green cayenne chiles, perfect for adding a spicy kick to your favorite dishes.
10 minutes
A fiery and aromatic chile paste made with green cayenne chiles, perfect for adding a spicy kick to your favorite dishes.
Green Cayenne Chiles
each
Hot Water
cups
teaspoons
1. Crush the Chiles
Start by taking your green cayenne chiles and giving them a good crush. You can use a mortar, a cleaver, or even a chef’s knife. The goal here is to release the essential oils, which are where the real flavor lies. You'll know you're on the right track when the chiles start to look mashed and a bit juicy.
2. Slice the Chiles
Next, slice the chiles crosswise into small pieces. This step ensures that every bit of the chile gets evenly soaked later on, enhancing the overall flavor of the paste.
3. Soak the Chiles
Place your sliced chiles in a bowl. Add the hot water and salt to the bowl. The hot water helps to further release the flavors from the chiles while the salt balances the heat and enhances the taste.
4. Let Flavors Meld
Set the bowl aside and let the chiles soak until you’re ready to serve. This soaking time allows the flavors to meld together beautifully, resulting in a paste that’s both spicy and aromatic.
Incorporate lemongrass, galangal (or ginger), kaffir lime leaves, and coconut milk with the chile paste to create a Thai green curry base. This can be used to simmer with chicken, shrimp, or tofu and vegetables for a fragrant Thai dish.
Stir the chile paste into cream or blend with avocado for a creamy green sauce that's excellent with pasta, especially with added protein like shrimp or chicken.
Combine the chile paste with tomatillos, onion, and more cilantro, then blend until smooth. This salsa is great for tacos, enchiladas, or as a vibrant dip.
Use it as a marinade for proteins like chicken, pork, or firm fish by adding additional acid and oil. This will impart a spicy, herbaceous flavor to the meat before cooking.
By adding more herbs, such as coriander and mint, along with spices like cumin and caraway, you transform the core chile paste into a North African-inspired harissa. Use it as a marinade for grilled meats or fish, stir into couscous, or swirl into soups and stews.
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