¼cupsunflower oil or other neutral oil(see Note 1)
1large red onion or 2 small
1–2tbspHomemade Berbere Spice(or use any storebought version)
1large tomato or 1/2 can diced tomatoes
½tspfine salt or 3/4 tsp kosher salt
½tspground black pepper
Shred the onion, carrot, and jalapeno pepper using a grater or food processor (I find that this gives me a better texture than dicing; it's important to get the veggies chopped very fine but but not puréed).
Pour 1/4 cup oil into a saucepan on medium heat, then add the shredded veggies. Sauté for around ten minutes or until lightly caramelized and starting to stick to the pan.
Meanwhile, chop the tomato and mince the garlic, or pulse together in a food processor.
Add 1–2 tbsp berbere seasoning and 1 tbsp tomato paste to the saucepan and sauté for another minute, then add the chopped tomato and garlic, along with salt and black pepper.
Lower the heat to minimum and simmer, uncovered, for 30–45 minutes, stirring occasionally to prevent sticking and burning on the bottom.
When the tomatoes have broken down and the sauce is a nice thick consistency, remove from heat and squeeze in 1 tbsp lemon juice.
Oil: Any neutral-tasting oil is fine for this recipe.
Berbere: Start by adding 1 tbsp of berbere seasoning, and then add more to taste near the end of cooking, if you would like a more heavily-spiced sauce.