3 ounces red New Mexican chilies, stemmed and seeded
3 small dried long hot red chilies, seeded
½ teaspoon ground ginger
½ teaspoon freshly ground nutmeg
¼ teaspoon ground turmeric
1 teaspoon garlic powder
2 teaspoons salt
½ cup salad or peanut oil
½ cup dry red wine
Cayenne pepper to taste
How To Cook:
1. Mix together the cumin, cloves, cardamom, black peppercorns, allspice, and fenugreek seeds. Place in a small frying pan over medium heat.
2. Stir constantly until they release their fragrance, about 1 to 2 minutes. Do not burn or discolor the spices. Cool completely.
3. 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.
4. 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.
5. 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.
