Berbere Paste

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Berbere Paste

This Ethiopian sauce is full of chiles and spices. It is scorchingly hot, so

use with caution as a condiment with grilled meats and poultry or add to soups

and stews.

14 dried Piquin chiles, stems removed

2 tablespoons ground cayenne

2 tablespoons ground paprika

4 whole cardamom pods

2 teaspoons cumin seeds

1/2 teaspoon black peppercorns

1/2 teaspoon fenugreek seeds

1 small onion, coarsely chopped

4 cloves garlic

1 cup water

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3 tablespoons oil

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 powder.

Combine the onions, garlic, and 1/2 cup water in a blender and puree until

smooth.

Add the chiles, cayenne, paprika, ginger, allspice, nutmeg, and cloves,

continuing to blend. Slowly add the remaining water and oil and blend until

smooth.

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

Suggestions: Serve sparingly as a condiment with fish, tofu, soups and stews.

 

 

 

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