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Spicy Green Cayenne Chile Paste

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Pixicook editorial team

A fiery and aromatic chile paste made with green cayenne chiles, perfect for adding a spicy kick to your favorite dishes.

Ingredients for Spicy Green Cayenne Chile Paste

units in
USchevron
serves
8 peoplechevron

Green Cayenne Chiles

each

Hot Water

cups

Salt

teaspoons

How to Make Spicy Green Cayenne Chile Paste

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.

Variations

Thai Green Curry

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.

Green Pasta Sauce

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.

Mexican Salsa Verde

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.

Spicy Green Marinade

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.

Green Harissa

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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