Green chili paste

Green chili paste is a culinary ingredient made from fresh green chilies ground to a homogeneous and slightly thick texture. It is widely used to add a spicy, fresh, and somewhat acidic flavor to various preparations, such as sauces, stews, marinades, and adobos.

The origin of green chili paste lies in the traditional cuisines of Mexico and other Latin American countries, where the green chili is an essential component in regional gastronomy. Its use has spread throughout the American continent due to its versatility and ability to enhance flavors.

Among its properties, it is notable for its capsaicin content, the compound responsible for the spiciness, which also has benefits for digestion and metabolism. It is also a source of vitamin C and antioxidants, thanks to the fresh chili used in its preparation.

In different regions of Hispanic America, green chili paste may be known by different synonyms or names, depending on the context and preparation. Some of these are:

• Green chili purée
• Green chili cream
• Green ají paste (in countries like Colombia or Peru)
• Green chili mash

In summary, green chili paste is an essential ingredient for those seeking a natural and fresh spicy kick in their recipes, especially in Mexican and Latin American cuisine.