Berbere Sauce

1. 1

   In a small frying pan, combine the cumin seeds, cloves, cardamom pods, black pepper, allspice, fenugreek and Coriander seeds.

2. 2

   Cook over medium-low heat, stirring, until lightly toasted, about 1 minute.

3. 3

   Place in a blender or coffee grinder used for spices, add shallots and whirl until finely ground.

4. 4

   Discard stems and seeds from chilies. Break up the pods and process until ground.

5. 5

   Combine with the toasted seasonings and the remaining spices.

6. 6

   Refrigerate in a well-sealed jar or a tightly closed plastic bag.

* Per serving · 4 servings · Values may vary.

No additional tips available.