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 and parsley.
⚙ 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, cardamom, olive oil and salt and grind in pulses, to a grainy, not completely smooth texture.
Food processor
114calories
2 gprotein
4 gcarbs
10 gfat
● protein 5%● carbs 12%● fat 83%
Per serving (65 g), of 4 servings
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Parsley: measured in cup in this recipe: 1 cup = 60 g · 36 kcal per 100 g · More about Parsley →
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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