I spoon this over grilled fish or thinly shaved pork loin. It is also delicious stirred into rice or used to dress tomatoes or carrots.
Unlike the previous paste, it doesn’t store quite as well. If you would like to keep it for a few days, add the cilantro just before serving so it doesn’t get slimy.
- 2 lemon chilies
- 1 cayenne chili
- 1 small onion
- 2 cloves garlic
- 4 limes, zest and juice
- 2 bu cilantro
- ¼ C honey
- 1 tsp salt
- Using gloves thinly slice the chilies
- Mince the onion and garlic
- Roughly chop the cilantro stems and all
- In a large bowl combine all ingredients