Data, Ethiopian Green Chile and Herb Relish
Data is the raw green chile relish of western Ethiopia, a rough paste of chile, garlic, cardamom, and fragrant basil that lands on the table when a plate needs heat. It is close kin to awaze but green and uncooked, and where awaze leans on dried spice, data is all fresh aromatics. Crush the cardamom yourself right before you build it, since that one step carries most of the perfume. Seed the chiles for a relish you can spoon on freely, or leave the seeds in if you want it to bite back.
Ingredients
- 6 JalapeƱos, stemmed, seeded for less heat
- 3 cloves Garlic
- 4 pods Green cardamom, seeds only
- 1/2 cup Basil, leaves, packed
- 1 tsp Ginger, grated
- 1 Lime, juiced
Method
- Crush the cardamom seeds to a powder first, in a mortar or under the flat of a knife. Pre-ground cardamom has lost most of its oils, and this relish is raw, so the aroma has to come from the seed you break open now.
- Pound the chiles, garlic, ginger, and basil together into a coarse green paste. Work in batches in a mortar for the truest texture, or pulse in a small blender, stopping before it turns to a smooth puree so it stays a relish, not a sauce.
- Beat in the ground cardamom and the lime juice. The acid keeps the raw garlic and chile from turning flat and holds the green color for a day or two.
- Let it stand 10 minutes so the flavors marry, then serve a small spoonful alongside injera and stews. It is meant as a hot accent, not a dip you eat by the mouthful, so a little goes a long way.
Nutrition
Estimated per serving: 15 calories, 1 g protein, 1 g fiber, 5 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
