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Suggest a better description1. 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 | ||
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Calories: 236 | ||
Calories from Fat: 90 (38%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 236
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