Ingredients for Berber Spicy Red Pepper Paste
- 1 tbsp ginger
- 1 tsp cardamom pods
- 1 tbsp coriander seeds
- 1 tsp fenugreek seeds
- 1/2 tsp nutmeg
- 6 cloves
- 1 cinnamon stick
- 1/2 tsp allspice berries
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp salt
- 1/2 cup dry red wine
- Sweet Paprika
- Hot Paprika
- 1-2 red chili peppers, finely chopped (adjust to your spice preference)
- 1/2 tsp black pepper
- 1/2 cup water
- Olive oil, thin layer for storing
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How to Make Berber Spicy Red Pepper Paste
- Toast 1 tbsp ginger, 1 tsp cardamom pods, 1 tbsp coriander seeds, 1 tsp fenugreek seeds, ½ tsp nutmeg, 6 cloves, 1 cinnamon stick, and ½ tsp allspice berries in a heavy skillet over medium heat for 1-2 minutes, stirring constantly until fragrant.
- Remove from heat and let spices cool completely.
- Combine the toasted spices, 1 medium onion (chopped), 2 cloves garlic (minced), 1 tbsp salt, and ½ cup dry red wine in a food processor or blender. Process until a smooth paste forms.
- (Alternative) Pound the spice mixture in a large mortar and pestle until a smooth paste forms.
- In the same heavy skillet, combine 2 tbsp paprika, 1-2 red chili peppers (finely chopped, adjust to your spice preference), ½ tsp black pepper, and 1 tbsp salt.
- Toast over low heat for 1 minute, stirring constantly.
- Slowly whisk in ½ cup water.
- Add the spice paste from step 3 or 4.
- Cook, stirring vigorously, over low heat for 10 minutes, allowing the flavors to meld.
- Transfer the Berber paste to a clean jar or crock.
- Once cooled to room temperature, cover the surface of the paste with a thin layer of olive oil.
- Replenish the oil layer after each use to preserve freshness.
- Store in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
4g
Fat
1g
Carbs
1g
