Green chili paste is a rural preparation, an innovation stemming from the arrival of foreign techniques and ingredients.
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How to make Chilean Green Chili Paste?
The consumption of chili is a common practice in rural communities, and with this recipe, the aim is to balance the spiciness to allow it to be consumed by a greater number of people.
Nutritional Information
Category: Sauces
Cuisine: Chilean
Calories: 300
Preparation: 30 minutes
Cooking: 10 minutes
Servings: 6 people
Chilean Green Chili Paste Sauce
Ingredients
- 1 kg of green goat horn chilies
- 2 garlic cloves
- 1 teaspoon of coriander seeds
- Salt
- Pepper
Preparation
- Wash the chilies thoroughly in cold water, dry them, and toast the skin over hot coals or a gas stove flame. Peel them and set aside.
- Place the peeled chilies on a grinding stone and crush and grind them in circular motions until you obtain a fine paste. Alternatively, blend the chilies in a blender or using an immersion blender.
- Add the garlic cloves, coriander seeds, grind or process again, adjust the consistency with hot water as desired, and season with salt and pepper to taste.
- Pour the mixture into clean and sterilized glass jars, filling them up to 1 to 2 centimeters from the edge. Fill with sunflower oil or olive oil and cover.
- Consume the green chili paste within up to a year, as an accompaniment to various meals and sandwiches.
Benefits of consuming chili
Spicy foods stimulate the release of endorphins, small proteins produced in the brain that cause a general sense of well-being.
Laboratory experiments have shown that the active components of chili accelerate metabolism, causing our body to burn more energy and fats.
Did you know?
The burning sensation in the mouth caused by chili is triggered by a chemical compound called capsaicin, which, upon contact with saliva, binds to taste bud receptors called TRPV1, causing irritation.
