Ingredients for Berbere Sauce
- 1 tsp Cumin Seeds
- 4 Whole Cloves
- 3 green Cardamom Pods (lightly crushed)
- 1 tsp Black Peppercorns
- ½ tsp Allspice berries
- ½ tsp Fenugreek Seeds
- 1 tsp Coriander Seeds
- Dried Shallots
- Dried Red Chilies
- Dried Thai Chiles
- ½ tsp Ground Ginger
- 1 tsp Turmeric
- ½ tsp Salt (or to taste)
- 2 large Fresh Shallots, roughly chopped
- 2-3 fresh Red Chilies, stems and seeds removed, roughly chopped
- 1 tbsp Paprika
- ½ tsp Garlic Powder
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How to Make Berbere Sauce
- Heat a small frying pan over medium-low heat. Add 1 teaspoon cumin seeds, 4 whole cloves, 3 green cardamom pods (lightly crushed), 1 teaspoon black peppercorns, ½ teaspoon allspice berries, ½ teaspoon fenugreek seeds, and 1 teaspoon coriander seeds.
- Cook, stirring constantly, until the spices are fragrant and lightly toasted, about 1 minute. Be careful not to burn them.
- Transfer the toasted spices to a spice grinder or blender. Add 2 large shallots (roughly chopped) and pulse until finely ground.
- Remove the stems and seeds from 2-3 fresh red chilies (adjust to your spice preference).
- Roughly chop the chili pods and add them to the spice grinder. Process until finely ground.
- Add 1 tablespoon paprika, 1 teaspoon turmeric, ½ teaspoon ground ginger, ½ teaspoon garlic powder, and ½ teaspoon salt (or to taste) to the ground spice mixture. Mix well to combine.
- Transfer the Berbere sauce to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld (longer is even better!).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
1g
Fat
0g
Carbs
0g
