Directions:
- Trim, seed, and coarsely chop 1 pound jalapeño or serrano chiles. In the bowl of a food processor, combine the chiles with 1 cup each chopped Italian parsley and cilantroincluding the tender stems, 2 tablespoon coarsely chopped garlic, 2 teaspoons salt, 1 teaspoon ground cumin, and 1/2 teaspoon ground black pepper.
- Process to form a rough,chunky paste. Pour in 1/4 cup extra virgin olive oil and process again briefly. Pack into a glass jar, cover the top with olive oil, and store in the refrigerator up to 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 715.49 Kcal (2996 kJ) | ||
| Calories from fat | 545.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.57g | 93% | |
|---|---|---|---|
| Sodium | 4713.32mg | 196% | |
| Potassium | 1662.24mg | 35% | |
| Total Carbs | 43.19g | 14% | |
| Sugars | 19.12g | 76% | |
| Dietary Fiber | 16.74g | 67% | |
| Protein | 8.16g | 16% | |
| Vitamin C | 629.2mg | 1049% | |
| Iron | 5.8mg | 32% | |
| Calcium | 205.9mg | 21% | |
| Amount Per 100 g | |||
| Calories | 115.27 Kcal (483 kJ) | ||
| Calories from fat | 87.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.76g | 93% | |
|---|---|---|---|
| Sodium | 759.34mg | 196% | |
| Potassium | 267.8mg | 35% | |
| Total Carbs | 6.96g | 14% | |
| Sugars | 3.08g | 76% | |
| Dietary Fiber | 2.7g | 67% | |
| Protein | 1.31g | 16% | |
| Vitamin C | 101.4mg | 1049% | |
| Iron | 0.9mg | 32% | |
| Calcium | 33.2mg | 21% | |
* 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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