| |
2 Teaspoon Cumin seeds
4 Whole cloves
1/2 Teaspoon Cardamom seeds
1/2 Teaspoon Whole black peppercorns
1/4 Teaspoon Whole allspice
1 Teaspoon Whole fenugreek seeds
1/2 Cup Dried onion flakes
3 Ounce Red New Mexican chiles; stemmed and seeded
3 Small Dried long hot red chiles; seeded
1/2 Teaspoon Ground ginger
1/2 Teaspoon Freshly ground nutmeg
1/4 Teaspoon Ground tumeric
1 Teaspoon Garlic powder
2 Teaspoon Salt
1/2 Cup Salad or peanut oil
1/2 Cup 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 fridge. |
|