Ethiopians’ fondness for spicy cuisine is well-known, and Sinig stands as a testament to this preference. Despite Ethiopian dishes being inherently spice-rich, Sinig takes it up a notch, adding an extra kick to any meal. Its versatility extends beyond Ethiopian cuisine, seamlessly complementing non-Ethiopian dishes as well.
Ingredients Required to Make Sinig
- 1 medium yellow (or red) onion, diced
- 3 cloves garlic, diced
- 2 large tomatoes (beefsteak work well), seeds discarded, diced
- ¼ cup vegetable oil (or olive oil)
- 2 tablespoons white vinegar
- Salt, to taste
- 6 large jalapeño peppers
How to Make Sinig (Step-by-Step Tutorial)
- Place the diced onions, diced garlic, and diced tomatoes in a medium bowl. Mix the ingredients well.
- Add the vegetable oil, white vinegar, and salt to taste to the bowl. Mix the ingredients again until well combined.
- Cut the jalapeños vertically without cutting all the way through, leaving them attached at the stem so that they can open like a book. Discard all the seeds.
- Stuff the jalapeños with the vegetable mixture, ensuring that they are well-filled.
- Serve the Ethiopian Stuffed Jalapeños with your favorite Ethiopian wot (stew) or as a flavorful side dish to spice up any meal.
Equipment Recommendations to Make Sinig
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Sinig Recipe
Sinig (Ethiopian Stuffed Jalapeños) Recipe
Ethiopians’ fondness for spicy cuisine is well-known, and Sinig stands as a testament to this preference. Despite Ethiopian dishes being inherently spice-rich, Sinig takes it up a notch, adding an extra kick to any meal. Its versatility extends beyond Ethiopian cuisine, seamlessly complementing non-Ethiopian dishes as well.
5
servingsKeep the screen of your device on
Ingredients
1 medium yellow (or red) onion, diced
3 cloves garlic, diced
2 large tomatoes (beefsteak work well), seeds discarded, diced
¼ cup vegetable oil (or olive oil)
2 tablespoons white vinegar
Salt, to taste
6 large jalapeño peppers
Directions
- Place the diced onions, diced garlic, and diced tomatoes in a medium bowl. Mix the ingredients well.
- Add the vegetable oil, white vinegar, and salt to taste to the bowl. Mix the ingredients again until well combined.
- Cut the jalapeños vertically without cutting all the way through, leaving them attached at the stem so that they can open like a book. Discard all the seeds.
- Stuff the jalapeños with the vegetable mixture, ensuring that they are well-filled.
- Serve the Ethiopian Stuffed Jalapeños with your favorite Ethiopian wot (stew) or as a flavorful side dish to spice up any meal.
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