How to Make Green Chili Dressing in 5 Minutes

Green chili paste (Tatbeelet Filfel) has long held a place in Middle Eastern kitchens, with every region adding its twist. Tatbeelet Filfel likely emerged as a fresher, more citrusy counterpart to the red chili Shatta. It’s common in Levantine countries like Jordan, Palestine, and Syria, where fresh green chilies and lemons are abundant and appreciated for their bold flavors. The dressing embodies the spirit of home cooking in the region—simple ingredients brought to life through balance and intensity.

Green chili dressing is the kind of condiment that finds its way onto the table for every meal.

• As a dip booster:

A spoonful over labneh or hummus wakes up the entire bowl.

• Over grilled meats:

Add it as a finishing touch to kebabs, chicken thighs, or lamb chops.

• In dressings:

Stir it into tahini, yogurt, or olive oil to create a spicy, creamy salad dressing.

• With roasted vegetables:

Toss with potatoes, cauliflower, or carrots for a bold roasted side.

• On sandwiches:

A swipe of this dressing turns falafel wraps or burgers into unforgettable bites.

Tip:

Want less heat? Remove the seeds from the chilies before blending.

Homemade Pepper Paste: Origin, Uses, & Recipe

Serving: Makes about ¾ cup

Prep Time: 5 minutes

• Roughly chop the Serrano peppers and garlic.
• Place them in a food processor with salt and lemon juice.
• Pulse into a coarse paste.
• With the processor running, drizzle in the olive oil until the dressing is emulsified.
• Transfer to a bowl and top with extra olive oil if desired.

Best enjoyed fresh, but can be stored in the fridge for 1 more day. 

• 4 Serrano peppers (remove stems—and seeds for milder heat)
• 4 garlic cloves
• ¼ cup fresh lemon juice
• 1 tsp salt
• 3 tbsp olive oil

Tatbeelet Filfel isn’t just about heat—it’s a celebration of brightness, balance, and boldness. It’s the kind of dressing that takes a good dish and makes it great. Try it once, and it might just become your new kitchen staple.