Berbere Sauce

Servings: 1
Ingredients:

2 ts Cumin seeds
4 ea 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 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 tumeric
1 ts Garlic powder
2 ts Salt
1/2 c  Salad or peanut oil
1/2 c  Dryx red wine
Cayenne to taste 

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.