Cascading Kitchen Notes
Spoon this over roasted veggies.
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.