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Filfil Mat'houn (Red Chile Paste)

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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.  

6
Servings
110
Calories Per Serving

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.