- Worcestershire sauce introduced (1937)
Filfil Mat'houn (Red Chile Paste)
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- 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.