Ginger-Berbere Hot Sauce

Name: Ginger-Berbere Hot Sauce
Prep time: 5 min
Total time: 5 min
Cuisine: African
Ingredients: 2 Tbsp (14 g) Berbere; 1 tsp (2 g) Cayenne; 1/2 tsp ground (1 g) Ginger; 1/4 tsp ground (0.5 g) Cardamom; 1/2 tsp (3 g) Salt; 2 Tbsp (30 ml) Lemon Juice; 1 Tbsp dry (15 ml) Red Wine; 1 Tbsp (15 ml) Water

Independent adaptation of a publicly published Marcus Samuelsson recipe. Not affiliated with, sponsored by, or endorsed by Marcus Samuelsson.

CONDIMENT · STEWS & GRILLED MEATS

A condiment for stews & grilled meats.

Samuelsson's awaze, a berbere-ginger Ethiopian hot condiment.

On the jar

AWASE

Method: shake
Ingredients: 8
Jar batch: 3.65× recipe

Add to a jar

Ratio

LEMON JUICE 30 mlRED WINE 15 mlWATER 15 ml

Ingredients

Berbere2 Tbsp (14 g)
Cayenne1 tsp (2 g)
Ginger1/2 tsp ground (1 g)
Cardamom1/4 tsp ground (0.5 g)
Salt1/2 tsp (3 g)
Lemon Juice2 Tbsp (30 ml)
Red Wine1 Tbsp dry (15 ml)
Water1 Tbsp (15 ml)

Method

Pour to the lines in order (bottom → top): LEMON JUICE, RED WINE, WATER.
Shake-to-line (dashed marks): add BERBERE. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: CAYENNE (about 1 Tbsp), GINGER (about 1 tsp), CARDAMOM (about ¾ tsp), SALT (about 2 tsp).
Cap the jar and shake until emulsified.

Get Ginger-Berbere Hot Sauce + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

Made once. It lives on the table.

You found this recipe once. On a PantryFlex jar it's printed in glass. It can sit on the table and get shaken over eggs, tacos, or whatever's next, not just tonight's plate.

3 kitchens · 1 star · 4 national awards

Ginger-Berbere Hot SauceNATIONAL AWARD WINNEROn the jar: AWASE
Peanut VinaigretteNATIONAL AWARD WINNEROn the jar: PEANUT
Gochujang SauceNATIONAL AWARD WINNEROn the jar: GOCHUJANG
Ssäm Sauce★ STARRED KITCHENOn the jar: SSAM

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Ethiopian-Swedish-American chef of Red Rooster Harlem; James Beard Best Chef: New York City and Rising Star. African, Swedish, and American Southern flavors appear across his kitchens.

Originally published as Awase (Awaze).

Adapted from a Marcus Samuelsson recipe (The Soul of a New Cuisine / marcussamuelsson.com).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 3.65× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from The Soul of a New Cuisine / marcussamuelsson.com (published as “Awase (Awaze)”). Full citation lives in Provenance.

Add to a jar