Title: Berbere Sauce
Categories: Sauce
Yield: 1 Cup

2	ts	Cumin seeds
4		Whole cloves
1/2	ts	Cardamom seeds
1/2	ts	Whole black peppercorns
1/4	ts	Whole allspice
1	ts	Whole fenugreek seeds
1/2	c	Dried onion flakes
3	oz	Red New Mexican chiles; stemmed and seeded
3	sm	Dried long hot red chiles; seeded
1/2	ts	Ground ginger
1/2	ts	Freshly ground nutmeg
1/4	ts	Ground tumeric
1	ts	Garlic powder
2	ts	Salt
1/2	c	Salad or peanut oil
1/2	c	Dryx red wine
		Cayenne to taste <1t>

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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