Berbere Sauce

Recipe Ingredients

2 teaspoons	10ml	Cumin seeds
4		Whole cloves
1/2 teaspoon	2.5ml	Cardamom seeds
1/2 teaspoon	2.5ml	Whole black peppercorns
1/4 teaspoon	1.3ml	Whole allspice
1 teaspoon	5ml	Whole fenugreek seeds
1/2 cup	31g / 1.1oz	Dried onion flakes
3 oz	85g	Red New Mexican chiles - stemmed and seeded
3 oz	85g	Dried long hot red chiles - seeded (small)
1/2 teaspoon	2.5ml	Ground ginger
1/2 teaspoon	2.5ml	Freshly ground nutmeg
1/4 teaspoon	1.3ml	Ground turmeric
1 teaspoon	5ml	Garlic powder
2 teaspoons	10ml	Salt
1/2 cup	118ml	Salad or peanut oil
1/2 cup	118ml	Dry red wine
		Cayenne to taste <1t>

Recipe Instructions

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 minutes. 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.

Source:
Too Many Chilies

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