Garam Masala(Middle Eastern Spice For Dal And Other Dishes)

• 1 Tbsp. cardamon seed
• 1 tsp. black cumin
• 1 tsp. black peppercorns
• 1 Tbsp. mace
• 1 tsp. cloves
• 2 inches (5 cm) cinnamon stick
• 1 gal. tomato liquid from 1 peck cooked, strained tomatoes, or 1 doz. cans concentrated tomato juice
• 1 pt. sharp vinegar
• 4 Tbsp. allspice
• 2 Tbsp. dry mustard
• 1 Tbsp. powdered cloves
• 1 tsp. black pepper
• 1/4 tsp. red pepper
• olive oil

1. Bring the tomato liquid to a boil.
2. Combine the vinegar, allspice, mustard, cloves, black pepper and red pepper; add to tomato juice.
3. Cook until thickened, 3 to 4 hours on low heat, stirring to prevent spices and tomatoes burning on burner, in oven or microwave.
4. When cool, pour into bottles.
5. Add 1/2 inch olive oil in each bottle and cork.

cardamon seed, black cumin, black peppercorns, mace, cloves, cinnamon stick, tomato liquid from, vinegar, allspice, mustard, powdered cloves, black pepper, red pepper, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=508998 (may not work)