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4 Serves
25 Mins
Using a mortar and pestle, crush the garlic cloves with salt until a smooth paste forms.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
4 µg / 400 µgCalcium
20 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
16 mg / 1,250 mgPotassium
57 mg / 4,700 mgSodium
583 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Stir in the chili pepper paste and caraway seeds until well combined.
Heat olive oil in a small saucepan over medium heat and add the garlic and chili mixture, cooking gently for 5 minutes until fragrant.
Season with black pepper to taste and serve warm as a condiment or cooking base.
1
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Algerian
Italian