Wash the cilantro and parsley well, dry and remove the tough stems.
2
Remove the seeds from the peppers.
💡The seeds and white membranes are where the heat is: remove them all for a mild schug, leave some in for a hot one.
3
Grind the peppers in a food processor with the garlic, cilantro, parsley and coriander seeds.
⚙ 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.)
4
Add the cumin, lemon juice, olive oil and salt and grind to an even spread.
Food processor
5
Transfer to a jar, close tightly and keep in the fridge up to a week.
JarRefrigerator
119calories
2 gprotein
5 gcarbs
11 gfat
● protein 5%● carbs 17%● fat 78%
Per serving (62 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 parsley: measured in cup in this recipe: 1 cup = 60 g · 36 kcal per 100 g · More about Fresh parsley →
Coriander seeds: measured in tbsp in this recipe: 1 tbsp = 3 g · 298 kcal per 100 g · More about Coriander seeds →
Cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Cumin →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
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 (3)
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)
Jar· Also works: Storage container (None)
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