Berbere Sauce

• 2 teaspoons cumin seeds
• 4 whole cloves
• 12 teaspoon cardamom seed
• 12 teaspoon whole black peppercorn
• 14 teaspoon whole allspice
• 1 teaspoon fenugreek seeds
• 12 cup dried onion flakes
• 3 ounces New Mexico red chilies, stemmed and seeded
• 3 small long dried hot red chili peppers, seeded
• 12 teaspoon ground ginger
• 12 teaspoon freshly ground nutmeg
• 14 teaspoon ground turmeric
• 1 teaspoon garlic powder
• 2 teaspoons salt
• 12 cup salad oil or 12 cup peanut oil
• 12 cup dry red wine
• 1 teaspoon cayenne (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 1-2 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 wine, in a spice grinder or electric coffee grinder and grind in fine 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 spice blend in a bowl and add the oil and wine.
10. Add cayenne pepper to taste.
11. Stir until thick and store in closed plastic container in the frig.

cumin seeds, cloves, cardamom seed, black peppercorn, whole allspice, fenugreek seeds, onion flakes, red chilies, red chili peppers, ground ginger, ground nutmeg, ground turmeric, garlic, salt, salad oil, red wine, cayenne

Taken from www.food.com/recipe/berbere-sauce-185416 (may not work)