Ethiopian Green Sauce

This is a version from the Irish Homeplace using frozen goodies from last year’s garden.

*cubes refer to ice cube size portions (1 cube is just a bit shy of 1/4 C)

• 2 cubes of frozen, roasted, skinned & seeded, chopped Anaheim, poblano or ancho peppers  (two "cubes" is touch less than 1/2 Cup)
• ½ cup prepared jalapenos   (these were preserved while peppers were in season in vinegar)  This is a main cooking condiment in the Irish kitchen and saves you from having to buy out-of-season-long-distance peppers in the winter. Store in the fridge.
• Melt ½ cup butter (1 cube)
• 1 ¼ tsp ground cardamom
• Chop coarsely 1 bunch cilantro
• 4 cloves garlic
• 2 Tb freshly grated ginger (store in the freezer, it’s so easy to grate)
• Salt and pepper –add after you blend it together

Place it all in a food processor and blend until a fine chop. Try not to liquefy it.

Store in the fridge. It will keep for a long time.  It will become a staple.

Spoon out on top of all kinds of things:

• We use it on top of savory red lentil pancake dinner
• Perfect for dipping Pierogi
• A Spoonful on our grits w/ greens at breakfast with eggs and cabbage slaw
• On top of a cooked whole grain or rice at dinner

Because it has a butter base it’s best if it’s gently warmed up, either on top of hot food or in a pan.  Be careful using high heat.

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