Recipe - Berbere Sauce

2 teaspoon Cumin seeds
4 Whole cloves
One half teaspoon Cardamom seeds
One half teaspoon Whole black peppercorns
One fourth teaspoon Whole allspice
1 teaspoon Whole fenugreek seeds
One half cup Dried onion flakes
3 ounce Dried red New Mexican chiles
stemmed and seeded
3 small Dried long hot red
chiles; seeded
One half teaspoon Ground ginger
One half teaspoon Freshly ground nutmeg
One fourth teaspoon Ground turmeric
1 teaspoon Garlic powder
2 teaspoon Salt
One half cup Salad or peanut oil
One half cup Dry red wine
Cayenne pepper to taste
(start with 1 tsp)

From: lscrib@gorge.net (Lynette Scribner)

Date: Sat, 20 Jul 1996 16:49:31 0800
Source: The Frugal Gourmet, On Our Immigrant Ancestors, (Recipes You Should
Have Gotten From Your Grandmother)

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 12 minutes. Do not
burn or discolor the spices. Cool completely.

Combine the toasted spices and all the other ingredients except the oil and
the wine in a spice grinder or electric coffee grinder and grind fine in
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 the spice blend in a bowl and add the oil and wine. Add cayenne
pepper to taste. Stir until thick and store in a closed plastic container
in the refrigerator.

CHILEHEADS DIGEST V3 #050

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