Chile Pepper Water

Amount Measure Ingredient — Preparation Method
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3 to 5 tablespoons dried red pepper flakes
2 teaspoons ground cumin
2 teaspoons black pepper
2 teaspoons kosher =OR= 2 teaspoons sea salt
1/2 teaspoon ground cardamom
1/2 teaspoon fenugreek
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon coriander
1 1/4 cups cayenne pepper
3 tablespoons paprika
6 cloves garlic — minced
2 cups water
3 tablespoons peanut oil

BERBERE, THE OFFICIAL LANGUAGE OF ETHIOPIA, IS ALSO THE NAME GIVEN TO THIS INCENDIARY RED PEPPER SAUCE. USED BOTH AS A TABLE CONDIMENT AND AS AN INGREDIENT IN MANY SOUPS, STEWS, MARINADES, AND MEAT DISHES, BERBERE PLAYS A VERY IMPORTANT ROLE IN THE COOKING OF ETHIOPIA, AND CAN BE A VALUABLE INGREDIENT FOR AMERICAN COOKS, AS WELL.

When you prepare this intoxicating, brick-red chili sauce, be sure to use your overhead stove fan or open all the windows. You might also want to tie a scarf around your nose and mouth while heating the spices in the sauté pan.

Place the red pepper flakes, cumin, black pepper, salt, cardamom, fenugreek, nutmeg, cloves, cinnamon, allspice, and coriander in a medium, heavy-bottomed nonstick sauté pan. Cook over moderate heat, stirring constantly, until their aroma fills the air and the color has darkened slightly, about 4 minutes. Transfer to a blender and set aside.

In the same pan, heat the cayenne pepper and paprika over moderately low heat for 4 to 5 minutes, stirring constantly. Add to the spice mixture in the blender along with the garlic, water, and peanut oil. Puree until smooth, stopping occasionally to scrape the sides of the container.

Return the pureed mixture to the sauté pan and cook over moderately low heat for 10 to 12 minutes, stirring frequently to prevent the sauce from burning. Remove from the heat and cool to room temperature. Store in a tightly sealed container in the refrigerator for up to 5 months.