💡The seeds and white membranes are where the heat is: remove them all for a mild schug, leave some in for a hot one.
2
Grind the peppers in a food processor with the garlic and cilantro.
⚙ Grinding in a Food ProcessorFood processor
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
3
Add the cumin, cardamom, olive oil and salt and grind to an even paste.
Food processor
4
Transfer to a clean jar and cover with a layer of olive oil. It keeps in the fridge for about a week.
132calories
2 gprotein
8 gcarbs
10 gfat
● protein 6%● carbs 24%● fat 70%
Per serving (79 g), of 4 servings
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Cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Cumin →
Cardamom: measured in tsp in this recipe: 1 tsp = 2 g · 311 kcal per 100 g · More about Cardamom →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
🔧 Tools needed (1)
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
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