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Ethiopian   -   Berbere Sauce   adapted from unknown

  • 2 Teaspoons Cumin seeds
  • 4 Each Whole cloves
  • 1/2 Teaspoon Cardamom seeds
  • 1/2 Teaspoon Whole black peppercorns
  • 1/4 Teaspoon Whole allspice
  • 1 Teaspoon Whole fenugreek seeds
  • 1/2 Cup Dried onion flakes
  • 3 Ounces Red New Mexican chiles -- stemmed and seeded
  • 3 small Dried long hot red chiles -- seeded
  • 1/2 teaspoon Ground ginger
  • 1/2 teaspoon Freshly ground nutmeg
  • 1/4 teaspoon Ground tumeric
  • 1 teaspoon Garlic powder
  • 2 teaspoons Salt
  • 1/2 cup Salad or peanut oil
  • 1/2 cup Dryx red wine
  • Cayenne to taste <1t>
Directions 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.
Serves 1
Time to Make 0:00

Printer version   1 Votes - Yum: 3, Easiness: 2, Speed: 5, Overall: 3.33333 Rate this recipe

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