Chili Green Lombok
Before red peppers chilies become red, they are green and have a milder taste. The sharpness is less and they have a very slightly bitter taste which can give any dish something extra. Do you want to have a bit of a kick, but you do not want your only taste to be chili, try this one. You can put nachos with cheese and green rings of Lombok briefly in the oven au gratin or create a green salsa with some garlic, coriander and tomato. That’ll wake your tastebuds up!
What is green Lombok chili?
Green lombok, or simply green chili is related to the bell pepper. It is slightly less spicy than the ripe, red variety. You can process it raw or cooked in dishes for some extra spice. Capsium, the substance that makes this spice so hot, hardly dissolves in water, but very good in fat and alcohol. Rinsing with water does not help to take the hot taste away, but milk does. And alcohol, if sufficiently strong, works well.
Cooking with green chili
You have to take care when you prepare chillies. When you have sliced chillies and rub your eyes, you can get a burning sensation in your eyes. It is not harmful, but quite uncomfortable. To get it ready for use, remove the stalk and cut the pepper in half lengthwise. Remove the seeds and pith (spiciest). Now, the chili is ready for use. This spicy seasoning are indispensable in fresh sambal, or use it to spice up a stir-fry or marinade. You can let it simmer in a stew and remove it before consuming.
Is fresh chili healthy?
The taste is so hot because it contains capsaicin, which causes your airways will open. That and the fact that it’s full of vitamin C makes it a healthy condiment.
In a cool, dry place you can keep chillies for about a week. They can dry in a little bit after that. You can still use them, but they are slightly less spicy.
In The Netherlands you can buy Lombok green chillies at supermarkets and exotic groceries.
Chili Paste Healthy Belicious