Awase - Ethopian Ketchup - cooking recipe

Ingredients

1 tablespoon berbere or 1 tablespoon mild chili powder
1 teaspoon cayenne
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom, preferably freshly ground
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 tablespoon dry red wine
1 tablespoon water

Preparation

Combine the berbere, cayenne, ginger, cardamom and salt in a small saute pan and toast over medium heat, stirring constantly, until fragrant, about 30 seconds.
Remove the pan from the heat. Whisk in the lemon juice, red wine and water. Let cool.
Store in an airtight container in the refrigerator for up to one week.