Filfil Mat'houn (Red Chile Paste)

Filfil Mat'houn (Red Chile Paste)
4 from 1 ratings
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 tablespoon salt
  • 1/4 cup olive oil
  1. 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.