- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 182
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 279 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 182
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 279 mg
Ingredients
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Directions
Special equipment:
cast-iron skillet, food processor- Toast the cumin, coriander and caraway in a dry cast-iron skillet over medium heat until fragrant, about 3 minutes. Stir in the olive oil, garlic, onion and salt. Cook until the garlic begins to brown, about 2 minutes.
- Stir in the urfa biber and tomato paste and cook for 1 minute. Add the red wine vinegar and cook 2 minutes more.
- Transfer the mixture to a food processor fitted with a standard S-blade and process until smooth, scraping down the sides as needed. Store in a tightly sealed glass container in the refrigerator for up to 3 months.
