Ingredients
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2 tablespoons olive oil
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1 medium Spanish onion, diced
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5 tomatoes, seeded and chopped (or 2 1/2 cups chopped canned tomatoes)
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2 inches ginger, peeled and grated
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3 garlic cloves, minced
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1 serrano chili, seeds and ribs removed and finely chopped
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2 cups water
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1/4 cup brewed coffee
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1 tablespoon tamarind paste
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2 teaspoons berbere or 2 teaspoons chili powder
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1/4 teaspoon ground cumin
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1/4 teaspoon coriander seed, roughly crushed
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1/4 cup honey
Instructions
- Heat the oil in a large saucepan over high heat. Add the onion and saute for five minutes, or until softened and translucent. Add the tomatoes, ginger and garlic and bring to a simmer. Sir in the chili, water, coffee, tamarind paste, berbere, cumin and coriander seeds and bring to a simmer. Reduce the heat and simmer for 40 minutes.
- Add the honey and simmer for another 10 minutes, or until the sauce is thick enough to coat the back of a spoon. Let cool.
- Store in a tightly-covered container in the refrigerator for up to five days.