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* Exported from MasterCook * Berbere Sauce (Ethiopian) Recipe By : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith Serving Size : 1 Preparation Time :0:00 Categories : Reg 4 Sheryl D Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp Cumin Seed 4 Whole Cloves 1/2 Tsp Cardamon Seeds 1/2 Tsp 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 Small Dried Long Hot Red Chiles -- Seeded 1/2 Tsp Ground Ginger 1/2 Tsp Freshly Ground Nutmeg 1/4 Tsp Ground Turmeric 1 Tsp Garlic Powder 2 Tsp Salt 1/2 Cup Salad Or Peanut Oil 1/2 Cup Dry Red Wine Cayenne to taste Yield: 1 1/4 cups Mix together thecumin, cloves, cardamon, 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 seeds. Cool completely. Combine the toasted spices and all the other ingredients except the oil and wine in a spice grinder or electric coffee grinder in several batches (I use the coffee grinder) and grind to fine consistency. Place the spice blend in a bowl and add the oil and wine. Add cayenne to taste (Jeff starts with 1 tsp and adds more as necessary). Stir until thick and store in a covered plastic container in the refrigerator. REG4 shared by Sheryl Donner, Iowa City - - - - - - - - - - - - - - - - - - Plain Text Version of This Recipe for Printing or Saving | |
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