Mauritian Mazavaroo (Chili Paste)
Mauritian Mazavaroo (Chili Paste)
Ingredients
- 1 cup red bird's eye chilies, stems removed, roughly chopped (adjust to desired spice level)
- 4 garlic cloves, peeled
- 1 tablespoon fresh ginger, peeled and roughly chopped
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon white vinegar
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 cup vegetable oil
Instructions
- 1
Carefully combine the chopped red bird's eye chilies, garlic cloves, and fresh ginger in a food processor or blender. Pulse until a coarse paste forms. Be cautious when handling chilies; wear gloves if you have sensitive skin.
⏱️ 3 min
- 2
Add the lemon juice, white vinegar, granulated sugar, and salt to the chili mixture. Process again until a relatively smooth paste is achieved. You may need to scrape down the sides of the food processor a few times.
⏱️ 2 min
- 3
Heat the vegetable oil in a small saucepan or skillet over medium-low heat. Once the oil is warm, carefully add the chili paste to the pan. Be prepared for some splattering.
⏱️ 1 min
- 4
Cook the mazavaroo, stirring frequently, for about 7-8 minutes, or until the paste darkens slightly in color and the raw garlic and chili smell mellows. The oil will separate from the paste as it cooks. Do not let it burn.
⏱️ 8 min
- 5
Remove the saucepan from the heat and allow the mazavaroo to cool completely before transferring it to a clean, airtight jar. It can be stored in the refrigerator for up to 2-3 weeks.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mauritian Mazavaroo (Chili Paste)
- 1 cup red bird's eye chilies, stems removed, roughly chopped (adjust to desired spice level)
- 4 garlic cloves, peeled
- 1 tablespoon fresh ginger, peeled and roughly chopped
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon white vinegar
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 cup vegetable oil
Instructions
- 1
Carefully combine the chopped red bird's eye chilies, garlic cloves, and fresh ginger in a food processor or blender. Pulse until a coarse paste forms. Be cautious when handling chilies; wear gloves if you have sensitive skin.
⏱️ 3 min - 2
Add the lemon juice, white vinegar, granulated sugar, and salt to the chili mixture. Process again until a relatively smooth paste is achieved. You may need to scrape down the sides of the food processor a few times.
⏱️ 2 min - 3
Heat the vegetable oil in a small saucepan or skillet over medium-low heat. Once the oil is warm, carefully add the chili paste to the pan. Be prepared for some splattering.
⏱️ 1 min - 4
Cook the mazavaroo, stirring frequently, for about 7-8 minutes, or until the paste darkens slightly in color and the raw garlic and chili smell mellows. The oil will separate from the paste as it cooks. Do not let it burn.
⏱️ 8 min - 5
Remove the saucepan from the heat and allow the mazavaroo to cool completely before transferring it to a clean, airtight jar. It can be stored in the refrigerator for up to 2-3 weeks.
⏱️ 1 min