Berbere Sauce

• 2 teaspoons cumin seeds
• 4 whole cloves
• 1/2 teaspoons cardamom seeds
• 1/2 teaspoons black peppercorns whole
• 1/4 teaspoons allspice berries whole
• 1 teaspoon fenugreek seeds whole
• 1/2 cups onion flakes dried
• 3 ounces new mexico chile dried, red
• 3 small dried red chiles
• 1/2 teaspoons ginger ground
• 1/2 teaspoons nutmeg freshly ground
• 1/4 teaspoons turmeric ground
• 1 teaspoon garlic powder
• 2 teaspoons salt
• 1/2 cups peanut oil or vegetable oil
• 1/2 cups red wine dry
• 1 x cayenne pepper to taste

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 until they release their fragrance, about 1 to 2 minutes.
4. Do not burn or discolor the spices.
5. Cool completely.
6. Combine the toasted spices and all the other ingredients except the oil and the wine in a spice grinder or electric coffee grinder and grind fine in batches.
7. This may take a few minutes.
8. Keep your face away from the machine as it will release a very spicy aroma that may irritate your eyes or throat.
9. Place the spice blend in a bowl and add the oil and wine.
10. Add cayenne pepper to taste.
11. Stir until thick and store in a closed plastic container in the refrigerator.

cumin seeds, cloves, cardamom seeds, black peppercorns, fenugreek seeds, onion, red chiles, ginger ground, nutmeg freshly, turmeric ground, garlic, salt, peanut oil, red wine, cayenne pepper

Taken from recipeland.com/recipe/v/berbere-sauce-50896 (may not work)