by: Carolina Girl

This Tunisian condiment makes scrambled eggs, a sandwich, or a bowl of chickpeas truly exciting. It will keep for weeks, refrigerated.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 1

6 dried red New Mexican chile pods

1-2 guajillo chiles or additional New Mexican chiles

2 cloves (plump) garlic coarsely chopped

sea salt

1 1/2 teaspoons caraway seeds

1 teaspoon each cumin and coriander seeds

1 tablespoon olive oil (plus extra for storage)

Nutrition Facts

Servings Per Recipe: 1

Amount per Serving

Calories: 257

  • Total Fat: 15.1 g
  •     Saturated Fat: 2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 5147 mg
  • Total Carbs: 30.8 g
  •     Dietary Fiber: 8 g
  •     Sugars: 16.2 g
  • Protein: 6.2 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Wipe off the chiles with a damp cloth, discard any gray or yellowed areas on the skin, then tear them into pieces, shaking out the seeds as you do so. Discard the seeds and stems. Cover the chiles with boiling water and let stand for at least go minutes to soften. Drain. Puree the chile with the garlic, 1/4 teaspoon salt, the spices, and oil in a small food processor until smooth. Pack into a clean jar, cover the surface with oil, and refrigerate.

related recipes