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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.
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.
Ingredients
- 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
Instructions
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.
| Servings |
| About 1 cup |
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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.
Ingredients
InstructionsIn 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.
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