Put the unpeeled garlic and shallots over a barbecue or in a heavy cast-iron frying pan and grill or dry fry until the skins are dark brown and the insides soft. Dry fry the chilies and the trassi wrapped in foil, until the trassi darkens and the chilies soften. Peel the garlic and shallots, chop the chilies, removing the seeds, and pound or process everything to a paste. Store for about a week in a jar in the refrigerator. Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #631 by "Mary Spyridakis"
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|Serving Size: 1 Serving (42g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 125 (58%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 0mg||0 %|
|Sodium 231.6mg||8 %|
|Potassium 202.9mg||5 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 17.5g|
|Protein 6.6g||9 %|
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Calories per serving: 217
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