1. Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seed.
2. In a food processor combine chili peppers, garlic salt and olive oil and blend
3. Add the remaining spices and bled to form a smooth paste.
4. Store in an airtight container. Drizzle a small amount of olive oil on top to keep fresh.
Will keep for a month in the refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 8 (73%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 0.4mg||0 %|
|Potassium 12mg||0 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.6g|
|Protein 0.2g||0 %|
Powered by: USDA Nutrition Database
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: 11
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