Djibouti Berbere Sauce

Ingredients:

2 Tsp Cumin Seed

4 Whole Cloves

½ Tsp Cardamon Seeds

½ Tsp Black Peppercorns

¼ 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

½ Tsp Ground Ginger

½ Tsp Freshly Ground Nutmeg

¼ tsp Ground Turmeric

1 Tsp Garlic Powder

2 Tsp Salt

1/2 Cup Salad Or Peanut Oil

1/2 Cup Dry Red Wine

Cayenne to taste

Cooking Instructions:

Mix together thecumin, cloves, cardamon, 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 seeds. Cool completely. Combine the toasted spices and all the other ingredients except the oil and wine in a spice grinder or electric coffee grinder in several batches and grind to fine consistency. Place the spice blend in a bowl and add the oil and wine. Add cayenne to taste (Jeff starts with 1 tsp and adds more as necessary). Stir until thick and store in a covered plastic container in the refrigerator.

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