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Berbere Sauce
Recipe By : The Frugal Gourmet
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
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2 tsp cumin seeds
4 whole cloves
1/2 tsp cardamom seeds
1/2 teaspoon whole black peppercorns
1/4 tsp whole allspice
1 tsp whole fenugreek seeds
1/2 cup dried onion flakes
3 oz dried 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 teaspoon ground turmeric
1 tsp garlic powder
2 tsp salt
1/2 cup salad or peanut oil
1/2 cup dry red wine
2 teaspoon cayenne pepper
Mix cumin, cloves, cardamom, black peppercorns, allspice, and fenugreek seeds.
Place in a small pan over medium heat.Stir constantly until they release
fragrance, about 1-2 minutes. Do not burn or discolor spices.Cool
completely.Combine toasted spices and all dry ingred in coffee grinder and
grind fine in batches.Place spice blend in bowl and add oil and wine. Add
cayenne pepper to taste.Stir til thick and store in a closed plastic container
in the refrigerator.
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