Berbere Arabic Chile and Spice Paste Recipe
Ingredients
| Dried red chilis – 2 cups | ||
| Water – Enough to cover the chilies, boiling | ||
| Cumin | 2 Teaspoon | |
| Onion – 1, minced | ||
| Garlic – 2 cloves, minced | ||
| Ginger | 1 Tablespoon | |
| Turmeric | 1 Teaspoon | |
| Ground pepper | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cardamom seeds – From 4 pods | ||
Directions
GETTING READY
1) From the chilies, remove the stems. To make a less hot sauce, remove the seeds as well.
2) Use the boiling water to cover the chillies and allow them to soften for about 30 minutes.
MAKING
3) In a dry heavy skillet, toast the cumin till its color darkens and the aroma becomes more fragrant than before.
4) Drain the chilies. Keep some of the soaking liquid aside.
5) Puree the chilies well with the onion, garlic, seasonings and some of the soaking water.
SERVING
6) Serve or use as preferred.
1) From the chilies, remove the stems. To make a less hot sauce, remove the seeds as well.
2) Use the boiling water to cover the chillies and allow them to soften for about 30 minutes.
MAKING
3) In a dry heavy skillet, toast the cumin till its color darkens and the aroma becomes more fragrant than before.
4) Drain the chilies. Keep some of the soaking liquid aside.
5) Puree the chilies well with the onion, garlic, seasonings and some of the soaking water.
SERVING
6) Serve or use as preferred.
Chef
