Use this Kochkocha recipe to make a hot and delicious dipping sauce that is quite easy to make for any occasion. It is great to eat with Dirkosh, as well as most meat-based Tibs dishes.
Equipment Recommendations for Making Kochkocha
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Kochkocha Recipe: How to Make Ethiopian Green Sauce
Use this recipe to make a hot and delicious dipping sauce that is quite easy to make for any occasion. It is great to eat with Dirkosh, as well as most meat-based Tibs dishes.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Condiments
- Method: Blend/Sauté
- Cuisine: Ethiopian
- Diet: Vegan
Ingredients
Scale
- 1 lb (454g) jalapeño peppers
- 2 tbsp (30g) chopped onions
- 1 tbsp (5g) chopped ginger
- ½ tbsp (2g) cardamom
- ½ tbsp (2g) coriander
- ¼ tbsp (1g) cumin
- ¼ tbsp (0.5g) basil
- 1 tbsp (14ml) olive oil
Instructions
- First, prepare the jalapeño peppers by cutting them into two halves and deseeding them, and chopping them into smaller pieces.
- Put the peppers into a skillet, add some olive oil, and cook them while stirring them often until start getting tender.
- Then remove the peppers from heat and rinse them with cold water, and them into a blender along with the ginger and onions.
- Blend the mix well until they are smooth u0026 creamy. And add the spices (cardamom, coriander, coriander, cumin, and basil) one by one, blending for a bit between each batch.
- When you are done blending, transfer the Kochkocha into a clean container and keep it in your fridge until you’re ready to serve it. Kochkocha is best served cold.
Nutrition
- Serving Size: 30g
- Calories: 35-40 kcal
- Sugar: 2g
- Sodium: 5-10mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg