Recipe for Berbere Sauce


2 teaspoon 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 oz 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 teaspoon salt
1/2 cup salad or peanut oil
1/2 cup dryx red wine
1 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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