Filfil Mat'houn (Red Chile Paste)


  • 1 Pound  red chile peppers, stems removed
  • 2 1/2 Tablespoons  salt
  • 1/4 Cup  olive oil

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.  


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. 

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