Starting with the berbere, there is a cooked version you can find online and I'm taking the ingredients for that, which are:
* 14 dried Piquin chiles, stems removed
* 2 Tablespoons ground cayenne
* 2 Tablespoons ground paprika
* 4 whole cardamom pods
* 2 teaspoons cumin seeds
* 1/2 teaspoon black peppercorns
* 1/2 teaspoon fenugreek seeds
* 1 small onion, coarsely chopped
* 4 cloves garlic
* 1 cup water
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground allspice
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 3 Tablespoons oil
What you do with the cooked version is toast some of the spices, then grind them together and blend them together with the oil and garlic and onions and water and everything, then simmer it in a pan to reduce it down. So I just didn't put in the water and I'm using onion powder instead of fresh onion because fresh raw onion gives me a weird reaction.
Here it is in a jar
As for the sriracha, that is a very easy recipe. You fill a container (I use glass jars) about half way with peeled garlic. Then you fill it about the rest of the way with dried or fresh hot peppers. Fill the jar up with vinegar (I use the raw apple cider vinegar) and let it sit for about a week. Then blend the contents and put it back in the jar. Here's everything in the jar, I'll put up the blended pick when I get to blending it.
