WW old points, not PointsPlus
* Exported from MasterCook *
Creole Spice Paste
Recipe By :Grace Parisi
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 garlic cloves -- peeled
1/2 small onion -- coarsely chopped
1 jalapeño -- halved lengthwise and seeded
1 tablespoon fresh flat-leaf parsley
1 teaspoon fresh thyme leaves
1/2 medium green bell pepper -- coarsely chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
In a food processor, puree the garlic, onion, jalapeño, parsley and thyme. Add the bell pepper, salt, cayenne and black pepper and pulse until finely chopped. Transfer to a bowl and stir in the oil.
Makes 1 cup (16 one-tablespoon servings)
Total Time: 15 mins
The paste can be refrigerated for up to 3 days.
Grace Parisi prefers the fresh flavors of green bell pepper, onion and garlic in Creole cooking to the gritty, harsh onion and garlic powders often found in Cajun flavorings. She's tried this aromatic Creole spice paste on lots of food but her favorite way to use it is on butterflied jumbo [cFavorite].
Cuisine:
"Creole"
Source:
"Speedy Rubs, Pastes, & Sauces, Food&Wine, Published June 2006"
S(Formatted by Chupa Babi):
"Dec 2010"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 19 Calories; 2g Fat (80.6% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 177mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 20068 0 0 0 0 0 0
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