* Exported from MasterCook *
Greek Green Chili Pepper Paste
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 20%)
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound long green chili peppers
2 tablespoons coriander seed
2 tablespoons white mustard seed
4 tablespoons garlic cloves -- peeled and halved lengthwise
2 cups distilled white vinegar
1 cup red wine vinegar
Wash and dry the peppers. Make 1 or 2 incisions in each pepper (depending
on their size), so that the vinegar will penetrate them quickly. Pack them
tightly in a 1-quart jar and sprinkle with the coriander and mustard. Add
the garlic and pour in the vinegar, which should cover them completely.
Let stand for about 4 weeks, shaking occasionally. Take the peppers out
the liquid, cut off the stems, and discard most of the seeds. Place the
peppers in a food processor with 2 tablespoons of the liquid and process
to obtain a smooth paste. Place in a jar, cover tightly and keep in a cool
place or in the refrigerator.
The pepper paste will keep for a year or more.
Makes 1 1/2 to 2 cups (6 to 8 one-quarter cup servings)
AuthorNote: Pickled long green peppers are served as meze (appetizers)
with ouzo in Greek tavernas, and a jar of pickled peppers is part of most
Greek pantries. But because I don't particularly like whole pickled chili
peppers, I use them only chopped or in a paste form.
Add a little of this paste to salad dressings, spreads - such as eggplant
or roasted pepper - and marinades.
Cuisine:
"Greek"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"1 3/4 cups"
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Per Serving (excluding unknown items): 54 Calories; 1g Fat (16.2% calories
from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 349 0 0 0 3074 0
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