Recipe for Berbere Sauce 
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Yield:
1 cup
Ingredients:
Amount Ingredient
2 tsp Cumin seeds
4 x 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 oz Red New Mexican chiles, stemmed and seeded
3 sm 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
Instructions:
Instructions: 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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