Filfil Mat'houn (Red Chile Paste) Recipe
Daily Value: 5%
Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||17µg||4%|
|Fatty acids, total monounsaturated||7g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
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.
- 1 pound red chile peppers, stems removed
- 2 1/2 tablespoons salt
- 1/4 cup olive oil
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.