BERBERE SAUCE (ETHIOPIAN)

2 tsp cumin seed
4 whole cloves
1/2 tsp cardamom seeds
1/2 tsp black peppercorns
1/4 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
1/2 tsp ground ginger
1/2 tsp freshly ground nutmeg
1/4 tsp ground turmeric
1 tsp garlic powder
2 tsp salt
1/2 cup salad or peanut oil
1/2 cup dry red wine
ground cayenne pepper (to taste)

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 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 (starts with 1 tsp cayenne and add more as necessary).

Stir until thick and store in a covered plastic container in the refrigerator.

Makes 1 1/4 cups
Source: The Frugal Gourmet on our Immigrant Ancestors by Jeff Smith