Cilantro: Mediterranean Fresh Hot Pepper Paste

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Mediterranean Fresh Hot Pepper Paste

 

1 cup chopped fresh cilantro

1 cup chopped fresh parsley

1/4 cup chopped seeded fresh red serrano or red jalapeño chilies

1/4 cup water

1/4 cup olive oil

1 1/2 tablespoons minced garlic

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon ground cumin

 

 

 

Combine all ingredients in processor and blend until very finely chopped. (Can

be prepared 1 week ahead. Refrigerate in covered container.)

 

Servings: Makes about 1 cup.

 

Source: Gourmet, May 1995

Formatted by Chupa Babi: 08.14.08

 

ChupaNote: every Mediterranean country has a version of this hot pepper paste.

Thin it with broth for a soup. Mix a couple tablespoons with yogurt for a dip.

Thin with pasta waster and tossed with favorite minced veggies and hot pasta for

dinner.

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