4 Serves
81 Mins
Place the dried red chili peppers in a bowl and cover with hot water to soak until softened.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
9 µg / 400 µgCalcium
31 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
61 mg / 1,250 mgPotassium
97 mg / 4,700 mgSodium
140 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Drain the peppers and remove stems and seeds using a chefs knife on a cutting board.
Combine the rehydrated peppers, garlic, caraway seeds, coriander seeds, and olive oil in a food processor and blend until a smooth paste forms.
Transfer the paste to a frying pan over medium heat and cook briefly to develop the flavors, then season with salt and pepper to taste.
16
g76
g15
g
