Datta Chili Paste

Ingredients

• 8fresh green or red chilies
• 2garlic cloves
• 1 tbsplemon juice
• 1/2 tspfine salt

Method

1. Begin by washing the 8 fresh green or red chilies thoroughly under running water to remove any dirt. Pat them dry with a clean kitchen towel. Trim the stems off the chilies and slice them lengthwise. If you prefer a milder paste, remove the seeds; otherwise, leave them in for more heat.
2. Peel the 2 garlic cloves and give them a rough chop. This will help them integrate more easily into the paste. Set the garlic aside with the prepared chilies.
3. In a mortar and pestle, combine the sliced chilies and chopped garlic. Begin pounding them together, applying steady pressure to break down the fibers. This process releases the essential oils and flavors, creating a cohesive mixture.
4. Add 1 tablespoon of lemon juice to the mortar. The acidity will help balance the heat of the chilies and enhance the overall flavor. Continue to pound the mixture until it reaches a smooth consistency.
5. Sprinkle in 1/2 teaspoon of fine salt. This not only seasons the paste but also acts as a preservative. Taste the mixture and adjust the salt if necessary, ensuring the flavors are well-balanced.
6. Once the paste is smooth and to your liking, transfer it to a small serving bowl. The paste should have a vibrant color and a fragrant aroma that hints at its spiciness.
7. Serve the Datta Chili Paste alongside traditional Ethiopian dishes such as injera, kitfo, or tibs. Its bold flavors will complement the meal and bring a touch of southern Ethiopian warmth to your table.