Berbere sauce

1 cup

Ingredients

QuantityIngredient
2teaspoonsCumin seeds
4eachesWhole cloves
½teaspoonCardamom seeds
½teaspoonWhole black peppercorns
¼teaspoonWhole allspice
1teaspoonWhole fenugreek seeds
½cupDried onion flakes
3ouncesRed New Mexican chiles; stemmed and seeded
3smallsDried long hot red chiles; seeded
½teaspoonGround ginger
½teaspoonFreshly ground nutmeg
¼teaspoonGround tumeric
1teaspoonGarlic powder
2teaspoonsSalt
½cupSalad or peanut oil
½cupDryx red wine
Cayenne to taste <1t>

Directions

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.