BERBERE PASTE

      Title: BERBERE PASTE
  Categories: Condiments, Ethnic
       Yield: 1 Servings
  
      14    Dried Piquin Chiles, Stems
            -Removed
       2 tb Ground Cayenne
       2 tb Ground Paprika
       4    Whole Cardamom Pods
       2 ts Cumin Seeds
     1/2 ts Fenugreek Seeds
       1 sm Onion, Coarsely Chopped
       4    Cloves Garlic
       1 c  Water
     1/2 ts Ground Ginger
     1/4 ts Ground Allspice
     1/4 ts Ground Nutmeg
     1/4 ts Ground Cloves
       3 tb Oil
  
   Berbere is the famous, or should we say, infamous, scorching
   Ethiopian hot sauce, as well as the official language of Ethiopia.
   This highly spiced sauce is used as an ingredient in a number of
   dishes, a coating when drying meats, and as a side dish or condiment.
   
   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 fine powder.
   
   Combine the onions, garlic, and 1/2 cup water in a blender and puree
   until smooth.  Add the chiles and the spices and continue to blend.
   Slowly add the remaining water and oil and blend until smooth.
   
   Simmer the sauce for 15 minutes to blend the flavors annd thicken.
   
   Serve sparingly as a condiment with grilled meats and poultry or add
   to soups and stews.
   
   From: The Whole Chile Pepper Book  ISBN 0-316-18223-0
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