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Berbere Sauce

 

An Ethiopian (African) style sauce made from a mix of savory spices. From the Frugal Gourmet via the Chile heads mailing list.
84

Yield

8

servings

Prep

5

min

Cook

0

min

Ready

5

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

2 teaspoons cumin seeds
4 whole cloves
*
½ teaspoons cardamom seeds
½ teaspoons black peppercorns
whole
¼ teaspoons allspice berries
whole
*
1 teaspoon fenugreek seeds
whole
½ cups onion flakes
dried
3 ounces new mexico chile
dried, red
*
3 small dried red chiles
*
½ teaspoons ginger
ground
*
½ teaspoons nutmeg
freshly ground
¼ teaspoons turmeric
ground
*
1 teaspoon garlic powder
2 teaspoons salt
½ cups peanut oil
or vegetable oil
½ cups red wine
dry
*
1 x cayenne pepper
to taste
*

Directions

Mix together the cumin, cloves, cardamom, black peppercorns, allspice, and fenugreek seeds.

Place in a small frying pan over medium heat.

Stir constantly until they release their fragrance, about 1 to 2 minutes. Do not burn or discolor the spices.

Cool completely.

Combine the toasted spices and all the other ingredients except the oil and the wine in a spice grinder or electric coffee grinder and grind fine in batches.

This may take a few minutes.

Keep your face away from the machine as it will release a very spicy aroma that may irritate your eyes or throat.

Place the spice blend in a bowl and add the oil and wine.

Add cayenne pepper to taste. Stir until thick and store in a closed plastic container in the refrigerator.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 18g (0.6 oz)
Amount per Serving
Calories 12797% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 591mg 25%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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