Be the first to 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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 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
Preparation:
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
Source: The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach (Little, Brown & Company)
Reprinted with permission.
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
Source: The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach (Little, Brown & Company)
Reprinted with permission.
