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Berbere Sauce sauces 2 teaspoon cumin seeds 4 each whole cloves 1/2 teaspoon cardamom seeds 1/2 teaspoon whole black peppercorns 1/4 teaspoon whole allspice 1 teaspoon whole fenugreek seeds 1/2 cup dried onion flakes 3 oz red new mexican chiles; stemmed and seeded 3 small dried long hot red chiles; seeded 1/2 teaspoon ground ginger 1/2 teaspoon freshly ground nutmeg 1/4 teaspoon ground tumeric 1 teaspoon garlic powder 2 teaspoon salt 1/2 cup salad or peanut oil 1/2 cup dryx red wine 1 cayenne to taste <1t> Mix together the cumin, cloves, cardamom, black peppercorns, allspice, and fenugreek seeds. Place in a small frying pan over medium heat. Stir constantly until they release their fragrance, about 1-2 mins. Do not burn or discolor the spices. Cool completely. 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. This may take a few minutes. Keep your face away from the machine, as it will release a very spicy aroma that may irritate your eyes or throat. Place spice blend in a bowl and add the oil and wine. Add cayenne pepper to taste. Stir until thick and store in closed plastic container in the frig. Yield: 1 cup Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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