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  Berbere Sauce
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 273
Ingredients:
2 tsp Cumin seeds
4 each Whole cloves
1/2 tsp Cardamom seeds
1/2 tsp Whole black peppercorns
1/4 tsp Whole allspice
1 tsp 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 tsp Ground ginger
1/2 tsp Freshly ground nutmeg
1/4 tsp Ground tumeric
1 tsp Garlic powder
2 tsp Salt
1/2 cup Salad or peanut oil
1/2 cup Dryx red wine
Cayenne to taste <1t>
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 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.
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