Berbere Sauce Recipe

• 2 tsp Cumin seeds
• 4 x Whole cloves
• 1/2 tsp Cardamom seeds
• 1/2 tsp Whole black peppercorns
• 1/4 tsp Whole allspice
• 1 tsp Whole fenugreek seeds
• 1/2 c. Dry onion flakes
• 3 ounce Red New Mexican chiles, stemmed and seeded
• 3 sm Dry long warm red chiles, seeded
• 1/2 tsp Grnd ginger
• 1/2 tsp Freshly grnd nutmeg
• 1/4 tsp Grnd tumeric
• 1 tsp Garlic pwdr
• 2 tsp Salt
• 1/2 c. Salad or possibly peanut oil
• 1/2 c. Dryx red wine Cayenne to taste (1t)

1. Mix together the cumin, cloves, cardamom, black peppercorns, allspice, and fenugreek seeds.
2. Place in a small frying pan over medium heat.
3. Stir constantly till they release their fragrance, about 1-2 mins.
4. Don't burn or possibly discolor the spices.
5. Cold completely.
6. Combine the toasted spices and all the other ingredients, except the oil and wine, in a spice grinder or possibly electric coffee grinder and grind in fine batches.
7. This may take a few min.
8. Keep your face away from the machine, as it will release a very spicy aroma which may irritate your eyes or possibly throat.
9. Place spice blend in a bowl and add in the oil and wine.
10. Add in cayenne pepper to taste.
11. Stir till thick and store in closed plastic container in the frig.

cumin, cloves, cardamom seeds, black peppercorns, allspice, fenugreek seeds, onion flakes, red new mexican, long warm red chiles, ginger, freshly grnd nutmeg, tumeric, garlic, salt, salad, red wine cayenne

Taken from cookeatshare.com/recipes/berbere-sauce-83564 (may not work)