Green chili pepper puree with combava

How to Cook with Green Chili and Kaffir Lime Paste?

Add a spoonful to your marinades for fish and white meats to bring an exotic and spicy touch. Mix it into your dressings to elevate your salads with a burst of flavor. It's also perfect for enhancing stir-fried vegetables, soups, or even adding a kick to your noodle and rice dishes. Use it sparingly to adjust the heat according to your taste.

Recipe Ideas for Cooking with Green Chili and Kaffir Lime Paste

• - Exotic Marinade: mix the green chili and kaffir lime paste with olive oil, lemon juice, garlic, and fresh herbs to marinate your fish and white meats;
• - Spicy Vinaigrette: incorporate a spoonful of green chili and kaffir lime paste into your classic vinaigrette to spice up your salads with a tangy and citrusy touch;
• - Spicy Pasta: mix the green chili and kaffir lime paste with crème fraîche or cream cheese to create a spicy and flavorful sauce for your pasta;
• - Gourmet Spread: use the green chili and kaffir lime paste as a base for a spread by mixing it with fresh cheese or Greek yogurt, perfect for appetizers;
• - Spicy Eggs: add a small amount of green chili and kaffir lime paste to your scrambled eggs or omelets for an intense and flavorful taste.
• Discover the recipe for sautéed chicken with green pepper and combava paste

The Aromas of Green Chili and Kaffir Lime Paste

This preparation perfectly marries the spicy heat of green chili with the fresh, citrusy notes of kaffir lime. Upon opening the jar, an intense burst of freshness and liveliness greets you, followed by subtle hints of lemongrass and lime.

A Blend of Traditions

Kaffir lime, also known as combava, is an Asian citrus fruit renowned for its intense fragrance and exceptional aromatic properties. It is combined with the intense heat of green chili, rooted in Senegalese culinary traditions.

Chili Peppers: A Palette of Flavors

Green, red, and yellow chili peppers are distinguished not only by their vibrant colors but also by their flavors and levels of maturity. Green chili, harvested before maturity, has a more herbaceous and slightly bitter flavor, offering moderate heat. Red chili, left to mature, develops natural sugars, giving it a sweetness balanced by a more pronounced heat. Yellow chili, often in between in terms of maturity, has a fruity flavor and medium heat, adding a sunny touch to your dishes.