Berbere Sauce

2Tsp Cumin Seed
4 Whole Cloves
1/2Tsp Cardamon Seeds
1/2Tsp Black Peppercorns
1/4Tsp Whole Allspice
1Tsp 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
1/2Tsp Ground Ginger
1/2Tsp Freshly Ground Nutmeg
1/4tsp Ground Turmeric
1Tsp Garlic Powder
2Tsp Salt
1/2 Cup Salad Or Peanut Oil
1/2 Cup Dry Red Wine
Cayenne to taste
Yield: 1 1/4 cups
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
(I use the coffee grinder) 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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