Directions:
- Remove seeds and stems from chiles. Cover in boiling water and set aside for 20 minutes to plump and rehydrate.
- Meanwhile, preheat a small dry skillet over medium-high heat and toast cumin, coriander and caraway seeds for 2 to 3 minutes, until seeds are fragrant and begin to pop. Remove from heat and allow to cool. Transfer seeds to a blender and grind them to a powder.
- Drain chiles and add to blender with garlic, olive oil and salt. Blend to a smooth paste. Cover and keep in refrigerator for up to 2 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.77 Kcal (447 kJ) | ||
| Calories from fat | 85.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.54g | 15% | |
|---|---|---|---|
| Sodium | 102.26mg | 4% | |
| Potassium | 168.05mg | 4% | |
| Total Carbs | 5.18g | 2% | |
| Sugars | 2.28g | 9% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 1.18g | 2% | |
| Vitamin C | 65.6mg | 109% | |
| Iron | 0.9mg | 5% | |
| Calcium | 18mg | 2% | |
| Amount Per 100 g | |||
| Calories | 185.52 Kcal (777 kJ) | ||
| Calories from fat | 149.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.57g | 15% | |
|---|---|---|---|
| Sodium | 177.69mg | 4% | |
| Potassium | 292mg | 4% | |
| Total Carbs | 9.01g | 2% | |
| Sugars | 3.96g | 9% | |
| Dietary Fiber | 2.06g | 5% | |
| Protein | 2.05g | 2% | |
| Vitamin C | 113.9mg | 109% | |
| Iron | 1.6mg | 5% | |
| Calcium | 31.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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