Ethiopian Green Chile Paste (T iqur Qarya Awaze)
This is the green chile counterpart to Ethiopian Berbere, but there are some differences. It's green, it's much milder, and instead of placing it in stews, it's a condiment or dip for breads and meats.
- 2 bell peppers, seeds and stems removed, chopped
- 3 jalepeno chiles, seeds and stems removed, chopped
- 1/2 tablespoon garlic
- 1 tablespoon minced ginger
- 1/4 cup vegtable oil
- 1/4 cup cilantro or Italian parsely
- 1/2 teaspoon Holy Basil
- Water as needed
In a skillet, combine the bell peppers, jalapenos, garlic ginger and oil, and saute until the bell peppers are tentder, about 15 minutes. Drain the oil off and place the peppers in a blender. Add the cardamon, cilantro, holy basil and puree. Add enough water to make a thin paste.