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Ethiopian Berbere Sauce Recipe

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This recipe for Ethiopian Berbere Sauce is from Bernie Hamm's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 t whole cumin seeds
4 whole cloves
1/2 t. Cardamom seeds (whole cardamom comes as pods, cut open the bods and remove the seeds.)
1/2 t. whole black peppercorns
1/4 t. whole allspice
1 t. whole fenugreek seeds
3 ounces New Mexican chilis
3 small dried long hot red chilis, seeded
1/2 t. ground ginger
1/2 t. freshly ground nutmeg
1/4 t. ground tumeric
1 t. garlic powder
2 t. salt
1/2 c. salad or peanut oil
1/2 c. dry red wine
Cayenne pepper to taste (You may like this a bit hot. I start from 1 teaspoon and go from there. )
Directions:
Directions:
Mix together the cumin, cloves, cardamom, black peppercorns, allspice and fenugreek. Place in a small frying pan over medium heat. Stir constantly until they release their fragrance, about 1 to 2 minutes. Do not burn or discolor the spices. Cool completely.

Combine the toasted spices and all the other ingredients, except the oil or the wine in a spice grinder or electric coffee grinder, and grind fine in 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 the spice blend in a bowl and add the oil and wine. Add cayenne pepper to taste. Stir until thick and store in a closed plastic container in the refrigerator.

 

 

 

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