Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
140
Calories
1g
Protein
14g
Fat
3g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb Serrano chiles
- 5 whl heads of garlic, peeled
- 1 bn fresh cilantro, well rinsed
- 1 tsp Dried hot red pepper flakes, or to taste
- 1/2 tsp Powdered cumin
- Salt to taste
- Olive oil to cover
Directions
1
Blend in food processor.
2
Makes + or - about a pint. Stores well in refrigerator.
3
Now, some variations. Use habs, seeds and all. Serranos taste wonderful but habs taste better and pack more kick.
4
Add some olive oil while blending.
5
Category:Yemeni Recipes
6
Category:Yemeni Vegetarian
Recipe sourced from
fandom