Filfil Mat'houn (Red Chile Paste)

Staff Writer
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
Deliver Ingredients

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. 

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.

Nutritional Facts

Total Fat
9g
14%
Sugar
4g
N/A
Saturated Fat
1g
6%
Protein
1g
3%
Carbs
7g
2%
Vitamin A
36µg
4%
Vitamin B6
0.4mg
19.1%
Vitamin C
109mg
100%
Vitamin E
2mg
9%
Vitamin K
16µg
20%
Calcium
11mg
1%
Fiber
1g
5%
Folate (food)
17µg
N/A
Folate equivalent (total)
17µg
4%
Iron
0.8mg
4.6%
Magnesium
17mg
4%
Monounsaturated
7g
N/A
Niacin (B3)
0.9mg
4.7%
Phosphorus
33mg
5%
Polyunsaturated
1g
N/A
Potassium
244mg
7%
Sodium
197mg
8%
Zinc
0.2mg
1.3%