Dat’a

Name: Dat’a (Spicy Green-Pepper Relish)
Cuisine: Ethiopian
Ingredients: ⅛ teaspoon salt, plus more if desired; 1 cup coarsely chopped fresh cilantro, lightly packed; 4 cloves garlic, pressed or grated (2 teaspoons); 1 teaspoon peeled and grated fresh ginger; 2 jalapeño chiles, seeded, veined, and coarsely chopped; 2 tablespoons freshly squeezed lime juice, plus more if desired; 3 Anaheim chiles, seeded and coarsely chopped

Spicy Green-Pepper Relish

Preparation info

Makes
1 cup

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

Dat’a is a raw, hot-pepper condiment that tastes like my mom’s gazpacho ran off with the neighbor’s Indian chutney and had a tasty baby. It’s traditionally very spicy, but since I’m not a fan of burn-the-house-down heat, this version uses some mild Anaheim chiles to tone down the fire.

Ingredients

3 Anaheim chiles, seeded and coarsely chopped
2 jalapeño chiles, seeded, veined, and coarsely chopped
2 tablespoons

Africa
Ethiopia
Preserve
Vegan
Spicy
Gluten-free

Method

Put the Anaheim chiles, jalapeño chiles, lime juice, garlic, ginger, and salt in a food processor and process until smooth, stopping occasionally to scrape down the work bowl with a rubber spatula. Pulse in the cilantro, but don’t overdo it; there should be visible bits of cilantro throughout the relish.

Taste and add more salt and a few more teaspoons of lime juice if desired. Store