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Green Chile Paste

Source: Food & Wine
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Makes About 1/2 Cup (Serves 4)
A chile paste with a hint of sweet spice, zhough can be spread on pita breads, or stirred into vegetable stews, soups and sauces. It's especially delicious with grilled sweet potatoes. You can use different green chiles -- jalapenos, serranos, anaheims, poblanos or perhaps others that grows in your area. Fresh red chiles, which you may come across in your farmers' market and in the grocery store on occasion, can also be used; their flavor is deeper, richer, and also sweeter.
4 ounces green chiles
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon caraway seeds
1/2 teaspoon ground cardamom
1/2 cup each coarsely chopped parsley and cilantro
4 large garlic cloves, peeled and chopped
olive oil
Unless you want a very hot sauce, remove the seeds and veins from the chiles.

Crush the black pepper and spices in a stone mortar and set aside.

Coarsely chop the chiles in a food processor or by hand, (stand back -- the aromatic oils can be hot and irritating), or pound in a stone mortar until smooth.

Add the herbs, garlic and spices and continue to work to make a rough paste.

Moisten with olive oil and add a pinch of salt. Keep refrigerated and use within a few days.

Serving size = 2 tablespoons

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes About 1/2 Cup (Serves 4)
Calories: 33
Sodium: 34mg
Fiber: 1g
Carbohydrates, Total: 6g
Protein: 2g
% Cal. from Fat: 27%
Fat. Total: 1g
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