Hello Laura here's Chupa's recipe for Berbere

[Guest guest]

She posted this to the group in the past.

I wanted to make this but haven't had a chance yet.

Rain

 

Ethiopian Berbere Paste

 

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14 dried Piquin chiles -- or chili peppers to taste (if you

prefer more or less heat) 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.

 

Serving Suggestions: Serve sparingly as a condiment with grilled meats and

poultry or add to soups and stews.

 

Yield: 1 cup (16 one-tablespoon servings)

 

" This Ethiopian sauce is full of chiles and spices. It is scorchingly hot [with

the Piquin peppers], so use with caution as a condiment with grilled [favorites]

or add to soups and stews. "