Directions:
- Cut top from garlic bulbs. Roast garlic, capsicum, and chillies in an oven at 180 C (350 F) until cooked (circa 30 mins). Allow to cool. Remove skin from capsicum and chillies, and seeds from capsicum. Clean garlic (or if it's soft enough, you could just squeeze the flesh out). Toast cumin, caraway, and celery over high heat until fragrant (circa 1 min). Grind in mortar & pestle (only way to get the right consistency) until slightly gritty. Add all ingredients in blender and blitz until you have a smooth paste. Keep in fridge until used.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.25 Kcal (637 kJ) | ||
| Calories from fat | 116.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.96g | 20% | |
|---|---|---|---|
| Sodium | 204.12mg | 9% | |
| Potassium | 299.23mg | 6% | |
| Total Carbs | 8.59g | 3% | |
| Sugars | 4.31g | 17% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 1.99g | 4% | |
| Vitamin C | 109.2mg | 182% | |
| Iron | 1.6mg | 9% | |
| Calcium | 30.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 162.45 Kcal (680 kJ) | ||
| Calories from fat | 124.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.83g | 20% | |
|---|---|---|---|
| Sodium | 217.79mg | 9% | |
| Potassium | 319.28mg | 6% | |
| Total Carbs | 9.17g | 3% | |
| Sugars | 4.6g | 17% | |
| Dietary Fiber | 2.14g | 8% | |
| Protein | 2.13g | 4% | |
| Vitamin C | 116.5mg | 182% | |
| Iron | 1.7mg | 9% | |
| Calcium | 32.7mg | 3% | |
* 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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