Fresh Hot Pepper Paste - 1g Carbs, Trace Fiber
Recipe By: Bon Apetit, May 1995
Serving Size: 16
Preparation Time :0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Vegan
1 cup fresh cilantro -- (chopped)
1 cup fresh parsley -- (chopped)
1/4 cup serrano -- (chopped seeded fresh red, or red jalapeno chilies)
1/4 cup water
1/4 cup olive oil
1 1/2 Tablespoons minced garlic
1 teaspoon salt
1 teaspoon black pepper -- (ground)
1 teaspoon ground cumin
Pulse herbs and peppers together to desired consistency, in a food
processor. Stir in water olive oil, one tablespoon each at a time, until
you have the desired liquidity: approximately paste-like. Season with
salt, pepper, and cumin. Make up to 1 week ahead, refrigerate in a covered
container.
Makes about 1 cup (16 one-tablespoon servings)
Chupa Note: some people like the paste smooth, others prefer a little
chunkiness, still others make this salsa-style. Its all a matter of
personal preference. This kind of pepper paste is common throughout North
Africa, the Middle East, Turkey, Persia and Afghanistan, in various
permutations. It is a useful condiment to have in the fridge. Add a
tablespoon to cooking grains, season water for a soup stock, thin with
broth/pasta water for a pasta sauce, use as a sauce on pita pizzas, and so
on.
Cuisine: "Mediterranean"
Source: "Epicurious"
S(Formatted by Chupa Babi): "Oct 2013"
Yield: "1 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 34 Calories; 3g Fat (88.4% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 137mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.
Recipe By: Bon Apetit, May 1995
Serving Size: 16
Preparation Time :0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Vegan
1 cup fresh cilantro -- (chopped)
1 cup fresh parsley -- (chopped)
1/4 cup serrano -- (chopped seeded fresh red, or red jalapeno chilies)
1/4 cup water
1/4 cup olive oil
1 1/2 Tablespoons minced garlic
1 teaspoon salt
1 teaspoon black pepper -- (ground)
1 teaspoon ground cumin
Pulse herbs and peppers together to desired consistency, in a food
processor. Stir in water olive oil, one tablespoon each at a time, until
you have the desired liquidity: approximately paste-like. Season with
salt, pepper, and cumin. Make up to 1 week ahead, refrigerate in a covered
container.
Makes about 1 cup (16 one-tablespoon servings)
Chupa Note: some people like the paste smooth, others prefer a little
chunkiness, still others make this salsa-style. Its all a matter of
personal preference. This kind of pepper paste is common throughout North
Africa, the Middle East, Turkey, Persia and Afghanistan, in various
permutations. It is a useful condiment to have in the fridge. Add a
tablespoon to cooking grains, season water for a soup stock, thin with
broth/pasta water for a pasta sauce, use as a sauce on pita pizzas, and so
on.
Cuisine: "Mediterranean"
Source: "Epicurious"
S(Formatted by Chupa Babi): "Oct 2013"
Yield: "1 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 34 Calories; 3g Fat (88.4% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 137mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.
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