Mazavaroo Chilli Paste Recipe
Mazavaroo is a traditional chili paste originating from Mauritius. It’s made with a combination of hot chili peppers (red, green, or both), garlic, lime or lemon juice, salt, oil, and optional ingredients such as ginger, cinnamon, vinegar, cumin, and turmeric, if desired.
This hot concoction is traditionally used as a condiment with pasta dishes, grilled fish, rice, or shisa nyama (grilled meat).
STORAGE
Store it in the fridge in a clean jar, for a week in the fridge. To extend this to about 2 weeks, cover red chilli paste with a layer of vegetable oil,
RECIPE INGREDIENTS
1 kg Red Chillies
3 tablespoons Salt
2 tablespoons of vinegar
1 1/2 tablespoons sugar
Lemon Juice (half lemon)
3 tablespoons Oil
4-5 garlic cloves
DIRECTIONS ON HOW TO MAKE MAZAVAROO CHILLI PASTE RECIPE
Wash and clean red chillies and place in a sterilised jar. Add salt and vinegar. Then cover with water. Next, allow to pickle for 5 days to 1 week
After that, drain off the water and put the chilies in a blender. Add sugar and garlic cloves. Add lemon juice (half lemon) and some of the pickled water
Pulse until puree with water. Add oil and pulse for few minutes.
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Ingredients
1 kg Red Chillies
3 tablespoons Salt
2 tablespoons of vinegar
1 1/2 tablespoons sugar
Lemon Juice (half lemon)
3 tablespoons Oil
4-5 garlic cloves
Instructions
- Wash and clean red chillies and place in a sterilised jar. Add salt and vinegar. Then cover with water. Next, allow to pickle for 5 days to 1 week
- After that, drain off the water and put the chilies in a blender. Add sugar and garlic cloves. Add lemon juice (half lemon) and some of the pickled water
- Pulse until puree with water. Add oil and pulse for few minutes.
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Ingredients
1 kg Red Chillies
3 tablespoons Salt
2 tablespoons of vinegar
1 1/2 tablespoons sugar
Lemon Juice (half lemon)
3 tablespoons Oil
4-5 garlic cloves
Instructions
- Wash and clean red chillies and place in a sterilised jar. Add salt and vinegar. Then cover with water. Next, allow to pickle for 5 days to 1 week
- After that, drain off the water and put the chilies in a blender. Add sugar and garlic cloves. Add lemon juice (half lemon) and some of the pickled water
- Pulse until puree with water. Add oil and pulse for few minutes.