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Berbere Paste

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14 Dried Piquin Chiles; Stems
Removed
2 tablespoons Ground Cayenne
2 tablespoons Ground Paprika
4 whole Cardamom Pods
2 teaspoons Cumin Seeds
1/2 tablespoon Fenugreek Seeds
1 small Onion; Coarsely Chopped
4 cloves Garlic
1 cup Water
1/2 tablespoon Ground Ginger
1/4 tablespoon Ground Allspice
1/4 tablespoon Ground Nutmeg
1/4 tablespoon Ground Cloves
3 tablespoons Oil

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 1/2 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 and thicken. Serve sparingly as a condiment with grilled meats and poultry or add to soups and stews. Posted to the AZstarnet BBQ Mailing List by RockMc@aol.com on Jun 1, 1998. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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