Berbere sauce

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.

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