Berbere Paste

This recipe produces a berbere paste rather than a ground powder and uses moderately hot New Mexico chiles and a little bit of cayenne for heat. If you’re a fan of milder flavors, start with a small amount of cayenne and increase it if desired. I find that one and a half teaspoons will make a moderately hot paste that’s similar to the heat of imported ground berbere. Be careful when adding more than one teaspoon of cayenne, since the kay wot recipes generally call for s