Description
A tangy, spicy paste made by roasting chilies, sautéing aromatics, and blending with lime juice and salt, followed by short fermentation.
Technical
Roasting dried red chilies at 120–140 °C caramelizes sugars and partially degrades capsaicin, reducing pungency while preserving heat. Sautéing onions and garlic at 60–70 °C initiates Maillard reactions, producing sweet‑smoky flavor compounds. Acidification with lime juice (citric acid) and salting lowers pH to ~3.5, inhibiting pathogens, and subsequent lactic‑acid fermentation further reduces pH to 3.2–3.4, adding mild sourness.
Science
Primary Reaction
Caramelization of sugars, partial degradation of capsaicin, Maillard reactions, acidification, and lactic‑acid fermentation
Sensory Profile
Aroma ()
spicycitrusysmokyearthysweetpungentroastedherbaceousfermentedumami