| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Berber | Sauce | 1 | Servings |
INGREDIENTS
| 2 | ts | Cumin seeds |
| 4 | Whole cloves | |
| 1/2 | ts | Cardamom seeds |
| 1/2 | ts | Whole black peppercorns |
| 1/4 | ts | Whole allspice |
| 1 | ts | Whole fenugreek seeds |
| 1/2 | c | Dried onion flakes |
| 3 | oz | Dried red New Mexican chiles stemmed and seeded |
| 3 | sm | Dried long hot red chiles; seeded |
| 1/2 | ts | Ground ginger |
| 1/2 | ts | Freshly ground nutmeg |
| 1/4 | ts | Ground turmeric |
| 1 | ts | Garlic powder |
| 2 | ts | Salt |
| 1/2 | c | Salad or peanut oil |
| 1/2 | c | Dry red wine |
| Cayenne pepper to taste (start with 1 tsp) |
INSTRUCTIONS
From: [email protected] (Lynette Scribner) Date: Sat, 20 Jul 1996 16:49:31 -0800 Source: The Frugal Gourmet, On Our Immigrant Ancestors, (Recipes You Should Have Gotten From Your Grandmother) 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 minutes. Do not burn or discolor the spices. Cool completely. Combine the toasted spices and all the other ingredients except the oil and 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. CHILE-HEADS DIGEST V3 #050 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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