Can I make Sinig ahead of time?

Yes, you can prepare the stuffing mixture a day in advance and store it in the refrigerator. Stuff the jalapeños just before serving for the best texture.

By removing all the seeds and membranes, the heat is significantly reduced, offering a pleasant warmth rather than an overwhelming burn. If you like it spicier, leave some seeds in!

What can I serve Sinig with?

Sinig is traditionally served with Ethiopian wot (stews) and injera , but it also makes a fantastic spicy side for grilled meats, rice dishes, or even as a vibrant addition to a salad.

Can I use other types of oil?

While vegetable oil is standard, olive oil can be used for a slightly different flavor profile. Avoid strong-flavored oils that might overpower the delicate balance of the stuffing.

Sinig Recipe: How To Make Ethiopian Stuffed Jalapeños

Sinig Recipe: How to Make Ethiopian Stuffed Jalapeños

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5 from 2 reviews

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.

Author: Sara Bayou
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 5 servings 1x
Category: Side Dishes
Method: Mix/Stuff
Cuisine: Ethiopian
Diet: Vegan

Ingredients

Scale

1 medium (110g) yellow (or red) onion, diced
3 cloves (9g) garlic, diced
2 large (300g total) tomatoes (beefsteak work well), seeds discarded, diced
¼ cup (60ml) vegetable oil (or olive oil)
2 tablespoons (30ml) white vinegar
Salt, to taste (approx. ½ tsp/2.5g)
6 large (90g total) jalapeño peppers

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Instructions

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.

Nutrition

Serving Size: 235g
Calories: 130-150 kcal
Sugar: 2-3g
Sodium: 200-300mg
Fat: 12-14g
Saturated Fat: 1.5-2g
Unsaturated Fat: 10-12g
Trans Fat: 0g
Carbohydrates: 4-5g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

Find it online: https://ethiopianroots.com/sinig-recipe/