Berbere / Ethiopian‑style hot sauce

This leans into berbere and works well with grilled meats, tibs, stews, and breads.

No‑cook vinegar berbere sauce (fast)

• ½–¾ cup vinegar (white or apple cider, adjust to taste)

• 6–7 cloves garlic, crushed

• 5–6 teaspoons berbere spice blend

• 3 teaspoons honey or sugar

• 3 teaspoons salt (reduce if berbere is already salty)

• ½–1 cup water to thin

• Optional: pinch smoked paprika or a chipotle for smokiness

Blend everything until very smooth, adjust with more vinegar for tang or water for pourability, then bottle and refrigerate.

Cooked berbere tomato‑onion sauce (for stews / marinade)

• 1.5 cups finely chopped onion

• ¼ cup oil

• 1 teaspoon grated ginger

• 2 teaspoons berbere

• 2 teaspoons mild chili powder

• ½ teaspoon salt (then adjust)

• 2 Roma tomatoes, finely chopped

Slowly dry‑sauté onions until they reduce and just start to char, then add oil, ginger, berbere, chili powder, and salt; cook briefly before adding tomatoes. Simmer until thick, then blend if you want a smooth hot sauce or keep chunky as a base for stews and marinades.