Berberé (Spicy Red Pepper Paste)

• 1 teaspoon ground ginger
• 1/2 teaspoon cardamom
• 1/2 teaspoon coriander
• 1/2 teaspoon fenugreek seeds
• 1/4 teaspoon nutmeg
• 1/8 teaspoon clove
• 1/8 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1 small onion, minced
• 2 garlic cloves, minced
• 2 tablespoons salt
• 3 tablespoons dry red wine
• 2 cups paprika
• 2 tablespoons ground red pepper

1. Toast ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice in a heavy skillet for one to two minutes, stirring constantly. Remove from heat and let spices cool.
2. Combine toasted spices, onion, garlic, 1 tablespoon of salt and the wine in a food processor or blender and process until mixture is a smooth paste. You can also pound mixture together in a large mortar and pestle.
3. Combine paprika, red pepper, black pepper and the other tablespoon of salt in the heavy skillet. Toast over low heat one minute, stirring constantly.
4. Stir water into skillet slowly. Add the spice paste. Cook, stirring vigorously, over low heat for about 10 minutes.
5. Store berbere in a jar or crock. After it has cooled to room temperature, cover with a thin layer of oil.
6. This layer should be replenished after each use to help preserve the spice mixture. Store in refrigerator.

ground ginger, cardamom, coriander, fenugreek seeds, nutmeg, clove, cinnamon, allspice, onion, garlic, salt, red wine, paprika, ground red pepper

Taken from www.food.com/recipe/berber-spicy-red-pepper-paste-456052 (may not work)