Makes 2 3/4 cups Berbere is a traditional Ethiopian spice blend made with chiles, warming spices, fenugreek, and other aromatic ingredients. Use this paste to rub meats, poultry, and fish before grilling.
4 pequin chiles, seeds and stem removed 2 teaspoons cardamom seeds 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon…
Ingredients
CIA FOODIES
Berbere Spice Paste
Makes 2 3/4 cups
Berbere is a traditional Ethiopian spice blend made with chiles, warming spices, fenugreek, and other aromatic ingredients. Use this paste to rub meats, poultry, and fish before grilling.
Ingredients
- 4 pequin chiles, seeds and stem removed
- 2 teaspoons cardamom seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon black peppercorns
- 1/4 teaspoon allspice berries
- 1/4 teaspoon whole cloves
- 1 cup coarsely chopped yellow onion
- 2 tablespoons garlic cloves
- 2 tablespoons Hungarian paprika
- 1 tablespoon cayenne
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/4 cup red wine vinegar
- 1/4 cup vegetable oil
- 1 cup water, as needed
Directions
- Toast the pequin chiles, cardamom seeds, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns (whole), allspice berries, and cloves in a dry skillet until aromatic, 4 minutes. Transfer to a cool bowl and let the spices cool to room temperature.
- Grind the whole spices and chiles in a food processor until coarsely ground. Add the onion, garlic, paprika, cayenne, ginger, cinnamon, and nutmeg. Process to a coarse, heavy paste.
- Add the vinegar and oil with the machine running. Add the water gradually, stopping when you have a loose paste.
- The mixture is ready to use now or it can be transferred to a container and stored in the refrigerator for up to 3 weeks.
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