Filfil Mat'houn (Red Chile Paste)

Filfil Mat'houn (Red Chile Paste)
Staff Writer

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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. 

Nutritional Facts

Total Fat
8g
11%
Sugar
5g
6%
Saturated Fat
1g
4%
Carbohydrate, by difference
9g
7%
Protein
1g
2%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
27mg
36%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
26mg
3%
Fiber, total dietary
1g
4%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Phosphorus, P
35mg
5%
Sodium, Na
112mg
7%
Water
6g
0%

Chile Shopping Tip

Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Chile Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.