Berbere paste

1 servings

Ingredients

QuantityIngredient
14Dried Piquin Chiles, Stems Removed
2tablespoonsGround Cayenne
2tablespoonsGround Paprika
4Whole Cardamom Pods
2teaspoonsCumin Seeds
½teaspoonFenugreek Seeds
1smallOnion, Coarsely Chopped
4Cloves Garlic
1cupWater
½teaspoonGround Ginger
¼teaspoonGround Allspice
¼teaspoonGround Nutmeg
¼teaspoonGround Cloves
3tablespoonsOil

Directions

Berbere is the famous, or should we say, infamous, scorching Ethiopian hot sauce, as well as the official language of Ethiopia.

This highly spiced sauce is used as an ingredient in a number of dishes, a coating when drying meats, and as a side dish or condiment.

Toast the cardamom, cumin, peppercorns and fenugreek in a hot skillet, shaking constantly, for a couple of minutes, until they start to crackle and pop. Grind these spices to form a fine powder.

Combine the onions, garlic, and ½ cup water in a blender and puree until smooth. Add the chiles and the spices and continue to blend.

Slowly add the remaining water and oil and blend until smooth.

Simmer the sauce for 15 minutes to blend the flavors annd thicken.

Serve sparingly as a condiment with grilled meats and poultry or add to soups and stews.

From: The Whole Chile Pepper Book ISBN 0-316-18223-0