Berbere Sauce

Name: Berbere Sauce
Ingredients: 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)

17 ingredients

11 steps

Ingredients

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)

Directions

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.