Ethiopian Red Pepper Sauce Recipes

Steps:

• Heat the olive oil in a saucepan, add the peppers, cover and simmer over very low heat, for about 20 minutes or until tender. Puree the cooked peppers through a food mill to remove the skins. Season to taste with salt and pepper. The sauce is ready to be used like this over steak, grilled polenta, poultry, lamb or grilled seafood or can be enhanced with a few tablespoonfuls of the possible additions.

Steps:

• In a small saucepan over medium heat, combine spicy red pepper jelly, orange juice and berbere. Stir until well blended and bring the mixture to a simmer; stir often.
• Reduce the sauce until thick and almost to a syrupy texture. Pour over wings, pork, poultry or lamb. Makes 1 cup
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Steps:

• In a heavy frying pan, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice over a low heat for a minute or so.
• Stir constantly until they are heated through and then remove from the pan.
• Next you need to combine the toasted spices, onions, garlic, 1 tbsp of the salt and all of the wine together into a smooth paste.
• I prefer to do this in a mortar and pestle but if you have a blender that is good with small quantities that may work too.
• Next mix the paprika, cayenne pepper, black pepper and the rest of the salt in the frying pan and toast them over a low heat.
• Stir in the water 1/4 cup at a time and then add the spice and wine mixture.
• Stir vigorously and cook over the lowest possibly heat, stirring all the time, for an absolute minimum of 5 minutes and up to 10 or even 15 minutes if you can.
• Transfer the spice paste to a jar and pack it in tightly.
• Let the paste cool to room temperature and then cover with enough oil so it makes a film about 1/4 inch thick.
• Cover with plastic wrap and refrigerate until ready to use.
• If you keep it covered with oil, the paste will last in the fridge for 5-6 months.

Steps:

• Trim fat from beef. cut into 1 inch strips.
• Place chopped peppers, jalapenos, garlic, wine, gingerroot, salt, turmeric and cardamom in blender, cover and blend on medium high 45 seconds.
• Heat margarine and oil in skillet, brown beef. saute and onion and pepper strips til tender,.
• Add blender mixture. heat to boiling, reduce heat, simmer uncovered until beef is hot and sauce is slightly thickened.

Steps:

• Cut the peppers and remove all the seeds; keep the seeds aside.
• Rinse the peppers 3 to 4 times and dry under the sun until crunchy; pound the peppers;
• Peel and chop the onion and ginger and garlic; mix with bishop weed, scared basil; add the spices to the pepper and pound again.
• Add to the spiced pepper one cup of water. Keep it tight in a container for a day.
• The next day, Put the mixture under the sun to completely dry.
• Lightly warm and grind cinnamon, cloves, cardamom and salt.
• Mix all ingredients together and take it to the mill house or grind it with coffee grinder. Keep the Awaze powder in a tight container preferably in fridge.
• The 1/4 cup Bishop weeds (netch azmud is not included in the analysis as it is not known.