Berbere Sauce Recipe
Yield: 1 CupRecipe by luhu.jp
Ingredients:
2 tsp: Cumin seeds,
4 each: Whole cloves,
1/2 tsp: Cardamom seeds,
1/2 tsp: Whole black peppercorns,
1/4 tsp: Whole allspice,
1 tsp: Whole fenugreek seeds,
1/2 cup: Dried onion flakes,
3 ounce: 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 tumeric,
1 tsp: Garlic powder,
2 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Sauces