Gifts of the Spicerer – Three simple sauces from kingdoms to the east for your holiday table. (SOS free)

Berbere (Spicy Ethiopian Sauce)


1 small onion, minced

2-3 cloves, garlic, minced

1 TBSP fresh ginger, grated

2 TBSP Local Spicery Berbere

2 cups vegan broth or water (or 2 TBSP Local Spicery Bada Bing Bouillon Powder with 2 cups hot water)

14 oz. can salt-free organic tomatoes, diced

1 TBSP Local Spicery Sun Dried Tomato Powder

1 TBSP cider vinegar



Sauté onion until soft and translucent (about 5 minutes).  Add garlic, ginger, and spice for an additional minute. Add tomatoes, tomato powder, broth, and vinegar.  Cook until thickened, about 15 minutes, until it’s the consistency of ketchup.  Enjoy!



Z’Hug (Yemenite Spicy Pesto)



1 tsp Ground Cumin Seed

1 tsp Ground Coriander Seed

½ tsp Ground Cardamom Seed

½ tsp Ground Caraway Seed

1 head each, cilantro and parsley, most stems removed and coarsely chopped

1 Serrano Chile, destemmed and deseeded (more if you like it really spicy)

1 Anaheim Chile, destemmed, deseeded, and coarsely chopped

4 large cloves of garlic, coarsely chopped

2 lemons or limes

1 Tbsp Tahini



Combine Tahini and juice of one lemon in a small bowl and let sit for a few minutes to an hour at room temperature. Stir every now and then to keep from separating. Combine the first eight ingredients with the juice of remaining Lemon in a food processor and pulse until chopped.  This mixture should be coarse and chunky. Add the emulsion of tahini and lemon and pulse again until thick and chunky, like a pesto. Enjoy!  (If you’re looking to add the flavor of Z’Hug to a dish, try our dry Z’Hug seasoning.)



Tunisian Harissa


7 dried red Chiles – California (sweetest) or Guajillo (medium Hot) are my favorites

2 roasted, peeled, destemmed, and deseeded red bell pepper

1 TBSP Local Spicery Sun Dried Tomato Powder

1 TBSP cider vinegar

3 cloves of garlic, minced

1 tsp Caraway Seeds

1 tsp Smoked Paprika

2 tsp Ground Coriander

2 tsp Ground Cumin

½ tsp Cayenne Pepper

Juice of 1 lemon



Cover dried Chiles with hot water and allow to soak for at least 30 minutes.  Discard liquid and remove stems and seeds from chiles. Combine rehydrated Chiles with all remaining ingredients.  Purée with a food processor, blender, or immersion Blender.  Enjoy!


Note:  Picture shows sauces with smashed air-fried potatoes.  Yum!

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