Yield: 1 cup
|2 teaspoons||Cumin seeds|
|4 eaches||Whole cloves|
|½ teaspoon||Cardamom seeds|
|½ teaspoon||Whole black peppercorns|
|¼ teaspoon||Whole allspice|
|1 teaspoon||Whole fenugreek seeds|
|½ cup||Dried onion flakes|
|3 ounces||Red New Mexican chiles; stemmed and seeded|
|3 smalls||Dried long hot red chiles; seeded|
|½ teaspoon||Ground ginger|
|½ teaspoon||Freshly ground nutmeg|
|¼ teaspoon||Ground tumeric|
|1 teaspoon||Garlic powder|
|½ cup||Salad or peanut oil|
|½ cup||Dryx red wine|
|Cayenne to taste <1t>|
Mix together the cumin, cloves, cardamom, black peppercorns, allspice, and fenugreek seeds. Place in a small frying pan over medium heat. Stir constantly until they release their fragrance, about 1-2 mins. Do not burn or discolor the spices. Cool completely.
Combine the toasted spices and all the other ingredients, except the oil and wine, in a spice grinder or electric coffee grinder and grind in fine batches. This may take a few minutes. Keep your face away from the machine, as it will release a very spicy aroma that may irritate your eyes or throat.
Place spice blend in a bowl and add the oil and wine. Add cayenne pepper to taste. Stir until thick and store in closed plastic container in the frig.