From: lscrib@gorge.net (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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