Awaze Spice Paste

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You wont have to buy hot sauce again! It is a very easy to make and can be tailored to mild, medium or hot, however you want! This is my Emaye’s recipe, except she adds senafich and I don’t, I like to customize it depending on what I am using it with. If I am using it with Derek tibs or tire siga I add senafich (or wasabi) and lemon(or wine), to cook my juicy tibs or as a side with shiro, gomen ….. I like it as is, with burger I use it with mayonnaise as spread…. and so on.

Take a look at my Amazon for list of Awaze ingredients
What are you planning on using it with? comment below ……

Awaze spice paste

Samrawit Asfaw
5 from 3 votes
Prep Time 20 mins


  • Blender
  • Face mask and gloves



  • 2 cups Paprika


  • 1.5 cups Paprika
  • .5 cup Chili powder


  • 1 cup Paprika
  • 1 cup Hot Chill powder

Herbs and spices

  • 12 Cloves Garlic
  • 6-7 inches Ginger
  • 3 Cups Boiled and cooled water
  • 1/4 Cup Besobila (Ethiopian Holy Basil)
  • 1 tbsp Nech Azmud (Ajwain seed)
  • 1 tbsp Black Ethiopian or Indian cardamom
  • 2 pieces timiz Ethiopian long black Papper (or 6 black pepper corns)
  • 2 tbsp Salt (if you are planning to ferment it use less salt)
  • 2 tbsp Olive oil


  • Warm the spices on a pan for about a minute each then grind them together. be careful not to burn them or you will have to restart 🙂 especially the Basil, medium heat toss them with wooden spoon.
  • Add all to the paprika/chill powder
  • In a blender, Blend Garlic and ginger with water
  • Strain the garlic ginger blend on a strainer. you can stain the liquid directly to you spice mix or on a separate container then pour into the spices ( however is easy for you)
  • Mix Very well with spoon until no dry ingredients are showing, add oil then mix more to have a smooth paste.
  • Store in a jar (


  • For fermented hot sauce use less salt and keep it out of the fridge for about a week, then may place in fridge.
  • If not put some oil on top and place it in fridge
  • This paste have very long shelf life, it  can be made in bulk if you are planning on using it a lot.  
  • Do not reuse the spoon you use to scoop it with if it touched enjera, bread, stew sauce or salad  without washing and drying it or use another spoon to prevent spoilage. 

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