Filfil Mat'houn (Red Chile Paste) Recipe


Nutrition

Cal/Serving: 110
Daily Value: 5%
Servings: 6

Low-Carb
Kidney-Friendly, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat9g14%
Saturated1g6%
Carbs7g2%
Fiber1g5%
Sugars4g0%
Protein1g3%
Sodium441mg18%
Calcium11mg1%
Magnesium17mg4%
Potassium244mg7%
Iron1mg5%
Zinc0mg1%
Phosphorus33mg5%
Vitamin A720IU14%
Vitamin C109mg181%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg4%
Niacin (B3)1mg5%
Vitamin B60mg19%
Folic Acid (B9)17µg4%
Vitamin E2mg9%
Vitamin K16µg20%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated1g0%
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Unlike most chile paste recipes, this one calls for fresh, not dried, chiles. It is used in many recipes, served as a condiment to accompany meats, or mixed with feta cheese or labna for a Gaza-style breakfast with flatbread.  

INGREDIENTS

  • 1 pound red chile peppers, stems removed
  • 2 1/2 tablespoons salt
  • 1/4 cup olive oil

DIRECTIONS

Pulse the peppers in a  food processor — or else grind them with a mortar and pestle — in small batches until finely ground, but not yet a paste. Add salt. Mix well. Pour into containers and cover with a layer of olive oil. Use immediately. 

Recipe Details

Servings: 6

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