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Berbere Sauce Recipe - Cooking Index

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Berbere Sauce

Serves: 1 people

Recipe Ingredients

2 teaspoons 10mlCumin seeds
4   Whole cloves
1/2 teaspoon 2.5mlCardamom seeds
1/2 teaspoon 2.5mlWhole black peppercorns
1/4 teaspoon 1.3mlWhole allspice
1 teaspoon 5mlWhole fenugreek seeds
1/2 cup 31g / 1.1ozDried onion flakes
3 oz 85gRed New Mexican chiles - stemmed and seeded
3 oz 85gDried long hot red chiles - seeded (small)
1/2 teaspoon 2.5mlGround ginger
1/2 teaspoon 2.5mlFreshly ground nutmeg
1/4 teaspoon 1.3mlGround turmeric
1 teaspoon 5mlGarlic powder
2 teaspoons 10mlSalt
1/2 cup 118mlSalad or peanut oil
1/2 cup 118mlDry 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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