Recipe: Green chilies with sesame paste
July 21, 2009
As I promised, this is the first of the recipes from my chili pepper first harvest of the year.
These in the pictures are Hot Jim, similar to the Big Jim: these chilies are hybrids, I love to harvest them green for this thai-style recipe.
Use any variety of green chili, but hot and fleshy ones are better.
Green chilies with sesame paste
50g green chilies
2 tbsp sesame paste
1 tbsp fish sauce
1 tbsp lemon juice
1 tbsp lemon zest, minced
1 tbsp white yogurt
Cut the green stalk end off the chilies, cut each long-ways in half and scrape out the seeds if you want.
Stir-fry them in a pan with peanut oil until they start turning brown.
Prepare a sauce with sesame paste, fish sauce, lemon juice, lemon zest and white yogurt and mix the chilies with the sauce.
The other recipes from my first chili harvest:
Yellow chilies omelette with dandelion
Bruschetta and roasted chilies with calamint sauce
One year ago:
This goes to Haalo from Cook (almost) anything at least once who's hosting this week's edition of Weekend Herb Blogging.
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