This extremely hot condiment is served on the side with couscous so guests can add as much or as little as they like. To seed the chilies, cut off the stem and tap the chili to shake out seeds. Discard any unused sauce.
- Portion size 50 servings
- Credits : Canadian Living Magazine: October 2004
- 3/4 cups dried whole chilies seeded
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic
- 1/4 teaspoon salt
- 1 pinch ground cumin
In bowl, cover dried chilies with boiling water; let soak for 1 hour. Drain and coarsely chop.
In food processor, whirl together chopped chilies, olive oil, garlic clove, salt and ground cumin until combined and no large pieces remain.
Nutritional facts <b>Per 1/2 tsp (2 mL):</b> about
- Sodium 24 mg
- Protein trace
- Calories 13.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 1 g
- Iron 1.0
- Vitamin A 2.0