Wash the cilantro well, dry and remove the tough stems.
2
Remove the stems from the peppers.
Knife
💡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
Peel the garlic cloves.
4
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.)
5
Add the cumin, cardamom, cloves, lemon juice, olive oil and salt and grind a smooth paste.
Food processor
6
Transfer to a clean jar and cover with a layer of olive oil. It keeps in the fridge for about a week.
116calories
3 gprotein
11 gcarbs
7 gfat
● protein 9%● carbs 36%● fat 55%
Per serving (112 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 →
Cloves: measured in pieces: one ≈ 0.5 g · 274 kcal per 100 g · More about Cloves →
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 (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)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
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