Berbere Paste
Spicy, sweet, and citrus notes come together to create a complex seasoning that adds flavor to everything from protein to fruit..
Ingredients
Herbies Berbere
·
3 teaspoons
onion, chopped
·
1
garlic cloves, chopped
·
2
salt
·
2 teaspoons
red wine
·
3 tablespoons
water
·
1/2 cup
Herbies Cayenne Pepper
·
1 teaspoon
Herbies Paprika Smoked (Sweet)
·
1 teaspoon
Instructions
Use Berbere Paste to flavor stews made with any combination of meat, vegetables or legumes.
The spicy, sweet, and citrus notes come together to create a complex seasoning that adds flavor with more oomph than tomato paste!
Add a tablespoon or more to stews and casseroles for a hearty, spicy flavor. Use on everything from protein to fruit.
Roast the Berbere spices in a hot, dry pan for one minute, then process to a paste with the onion, garlic, salt and wine.
Stir in the paprika, cayenne pepper and cold water.
Cook over low-moderate heat, stirring constantly, for 15-20 minutes, until the onion is cooked. (Taste and add more salt or cayenne to taste.)
When cool, transfer paste to a screw-top jar and cover with a film of oil.
Jenny's Tip: - This paste will keep in the refrigerator for up to six months.
A delightful, well-bred Bordeaux style red wine with a paradoxically enticing manner of managing strong peppery spices in foods and drawing out the true essence of the primary food flavor.
Frolic is a single-varietal of the white grape Viognier from a single vineyard.
Tango Malbec is a limited production single-varietal wine from a single Napa Valley vineyard.
Sprinkle this traditional African spice blend onto meats before grilling.
Cayenne pepper is actually a blend of hot chillies that are mixed to give a consistent heat chilli powder, that has a heat level of about 8 out of 10.
Paprika "Pimenton" smoked by a natural process in the La Vera region of Spain, highly aromatic & sweet.