1. Place the seeds in a saute pan over medium heat, and dry-roast, shaking pan often, until they give off an aroma, about 5 minutes. 2. Pound seeds in a mortar to a rough powder. Add peppers and pound until flaky. Stir in garlic and salt to taste. Gradually add olive oil until a runny paste is formed. Store in an airtight container; keep refrigerated until ready to use. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #035 by John Merkel
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|Serving Size: 1 Cup (232g)|
|Recipe Makes: 1 Cup|
|Calories from Fat: 90 (38%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 66.7mg||2 %|
|Potassium 1312.7mg||35 %|
|Total Carbohydrate 40.2g||12 %|
|Dietary Fiber 14g||56 %|
|Sugars, other 26.3g|
|Protein 10.8g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 236
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