Yield: 1 cup
| Measure | Ingredient |
|---|---|
| 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 |
| 2 teaspoons | Salt |
| ½ cup | Salad or peanut oil |
| ½ cup | Dryx red wine |
| \N \N | 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.