How to Make Mazavaroo

by Mikiki Mikiki

A delicious chili paste from Mauritius with garlic, ginger and fresh lemon. Deeeeeeeelightful in your lower face hole but NO WHERE ELSE.


  • 1 Cup Birds Eye Chilies
  • 3 Lemons
  • 1 Teaspoon Salt
  • 5 Garlic Cloves
  • 5 Centimeters Ginger
  • Olive Oil
  • Instructions

    Step 1

    What are this? Birds eye chilies waiting to become Mauritian hot sauce. Mmmmmm

    Step 2

    Keep ya ginger TIGHT!

    Step 3

    You can't go wrong with garlic. And if people don't wanna make out with you because of it then they're total dicks. FYI.

    Step 4

    I didn't have thin skinned lemons but these worked, I just modified the recipe a little.

    Step 5

    Take the stems off the chilies

    Step 6

    Lots of heat. Maybe too much?

    Step 7

    Peel and chop ginger.

    Step 8

    Peel and chop garlic

    Step 9

    It took me two Golden Girls episodes to get all the seeds scraped out of these little fuckers. But I did it. I also didn't give a frigg if a few seeds stayed behind.

    Step 10

    THIS is how much seed was taken out. Seriously. Woulda burnt the face right off ya.

    Step 11

    Garlic and ginger in the food processor. I chopped the lemon after cutting away the peel on 2/3 of them because I didn't want too much pith/peel but otherwise I would have left a little more on.

    Step 12

    Add chilies and lemon to the processor

    Step 13

    Process the living goodness right out of that business.

    Step 14

    This is what you get, chilies.

    Step 15

    Add oil to a pan and turn up to medium high heat. Add the chili paste when oil is hot.

    Step 16

    Stir constantly and cook for 3-5 min until color gets more orangey. Make sure your kitchen is ventilated or do this on your knees with a bandana soaked in lemon juice or white vinegar over your mouth.

    Step 17

    In a sterilized bottle, topped with oil and a little more salt. Keep refrigerated and eat it up!