* Exported from MasterCook *
Arab Green Chile Paste - Zhough
Recipe By :Deborah Madison
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 15%)
Vegan
Amount Measure Ingredient -- Preparation Method
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4 ounces green chiles
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon caraway seeds
1/2 teaspoon ground cardamom
1/2 cup coarsely chopped fresh parsley
1/2 cup coarsely chopped fresh cilantro
4 large garlic cloves -- peeled and chopped
Olive oil
Salt
Unless you want a very hot sauce, remove the seeds and veins from the chiles. Crush the black pepper and spices in a stone mortar and set aside. Coarsely chop the chiles in a food processor or by hand, (stand back -- the aromatic oils can be hot and irritating), or pound in a stone mortar until smooth. Add the herbs, garlic and spices and continue to work to make a rough paste. Moisten with olive oil and add a pinch of salt. Keep refrigerated and use within a few days.
Makes 1/2 cup (serves 8 one-tablespoon servings)
Cuisine:
"MidEastern"
Source:
"Food&Wine magazine"
S(Formatted by Chupa Babi):
"Dec 2010"
Yield:
"1/2 cup"
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Per Serving (excluding unknown items): 12 Calories; trace Fat (11.4% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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