¼ cup berries
½ tablespoon ground black cardamom
⅛ teaspoon salt
3 tablespoons of red wine
3 tablespoons of warm water
Instructions:
Mix all the ingredients until you get a smooth consistency.
Yield: About ½ cup Ethiopian chili sauce
Tip:
A more traditional recipe uses tej (honey wine) as the alcoholic liquid or areka (a strong alcoholic drink similar to gin). I only impress with red wine, but you could also try white wine or one of these other stronger substitutes.
Note:
Store your Awaze chili sauce in the refrigerator for up to a week.
Offer:
Want to try the recipe but having trouble making your own berbere? Soon we will offer a ready-made Berber spice blend in our shop. Sign up for our newsletter to find out when it will be available. You will also receive a coupon, even tastier recipes and useful tips!
Something about me
Are you interested in learning how to cook Ethiopian food? if so, I’d like to share with you some of the Ethiopian dishes I cook at home. My name is Eleni. I was born and raised in Ethiopia. I came to the United States about 19 years ago. I live with my husband and two children (ages 10 and 12) in the beautiful state of Oregon, near Portland. I’m a restaurateur, a cooking teacher and a farmer’s market vendor – and everything I do is exclusively related to Ethiopian food. Now I created this blog to share recipes, tips and ingredients to make it easier to prepare Ethiopian food at home.
