1.5 cup chopped onion (medium size)
1/4 cup vegetable oil
1 tsp fresh grated ginger
2 tsp Ethiopian berbere spice
2 tsp California chili powder
1/2 tsp sea salt
2 Roma tomatoes, finely chopped
Heat up a non-stick pan on a medium heat. Add chopped onion and saute for about 10 minutes (without adding the oil). The onion should be slightly chard on the edges then add vegetable oil. Add ginger and stir in for a minute. Add berbere spice, California chili and salt then gently mix all ingredients. Add chopped tomatoes; crush and mix for about 5 minutes.
Ethiopian Berbere Sauce with Red Lentils -Add 1/2 a cup of dry red lentils to the ready made sauce. Add 1/4 tsp salt and 1 cup water. Bring to a boil. Lower the heat and cooked covered for 15 minutes.
Serve with rice or flat bread.