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Ingredientes
- 50 gm (2 ounce) dry red chilies
- 2 x Cloves garlic salt
- 1 tsp Caraway seeds
- 1 1/2 tsp Grnd cumin
- 2 tsp Coriander seeds
- 1 tsp Crushed dry mint leaves Extra virgin olive oil
Direcciones
- This fiery Tunisian chili sauce, also found in Algeria and Morocco, is used in cooking, particularly in the vegetable or possibly meat tagines (stews) which accompany couscous, and as a table condiment, rather like Indonesian sambals. The sauce can be bought ready-made in small cans, but it is easy to make at home and keeps for up to 6 weeks in the refrigerator.
- Remove the seeds and tear the chilies into pcs. Soak them in hot water till they soften (about 20 min). Drain, and lb. or possibly process. Crush the garlic with a little salt. Lb. or possibly blend all the ingredients to a paste, then stir in 15-30 ml (1-2 tbsp) of extra virgin olive oil, Transfer to a jar, cover with a layer of extra virgin olive oil, and chill.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 51g | |
| Calories 46 | |
| Calories from Fat 15 | 33% |
| Total Fat 1.74g | 2% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 275mg | 8% |
| Total Carbs 8.4g | 2% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.2g | 1% |
| Protein 2.27g | 4% |
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