💡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, cilantro and mint.
⚙ 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, turmeric, olive oil, salt and black pepper and grind to a coarse mash.
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.
5
Let the paste stand at least 1 hour in the fridge, and only then serve.
Refrigerator
88calories
1 gprotein
5 gcarbs
7 gfat
● protein 6%● carbs 22%● fat 72%
Per serving (48 g), of 4 servings
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Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Fresh cilantro: measured in cup in this recipe: 1 cup = 16 g · 23 kcal per 100 g · More about Fresh cilantro →
Fresh mint: measured in cup in this recipe: 1 cup = 40 g · 70 kcal per 100 g · More about Fresh mint →
Cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Cumin →
Turmeric: measured in tsp in this recipe: 1 tsp = 3 g · 312 kcal per 100 g · More about Turmeric →
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 →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
🔧 Tools needed (2)
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)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
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