scorchingly hot, so use with caution as a condiment with grilled meats and poultry or add to soups and stews.

Prep Time: 10 minutes
Cook Time: 20 minutes


14 dried Piquin chiles, stems removed
2 Tablespoons ground cayenne
2 Tablespoons ground paprika
4 whole cardamom pods
2 teaspoons cumin seeds
1/2 teaspoon black peppercorns
1/2 teaspoon fenugreek seeds
1 small onion, coarsely chopped
4 cloves garlic
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 Tablespoons oil


Toast the cardamom, cumin, peppercorns, and fenugreek in a hot skillet, shaking constantly, for a couple of minutes, until they start to crackle and "pop." Grind these spices to form a powder.

Combine the onions, garlic, and 1/2 cup water in a blender and puree until smooth. Add the chiles, cayenne, paprika, ginger, allspice, nutmeg, and cloves, continuing to blend. Slowly add the remaining water and oil and blend until smooth.

Simmer the sauce for 15 minutes to blend the flavors and thicken.

Serving Suggestions: Serve sparingly as a condiment with grilled meats and poultry or add to soups and stews.

Yield: 1 cup


ENJOY!!!

:p

MamaM you really got my attention with that heading hee-hee, I was sayin' to myself "Yeah I'm a real Hot Lover I wonder what kinda good stuff Mama's got for me?:o
OK I'll shut-up now, dang;) thanks for sharing!

You know that sounds like a Ras-el-Hanout recipe sort of only you use liquid in yours. I am going to be giving this a try for sure! Thanks for sharing.

Of course - it was posted with you in mind!

Do let me know if you like it!

I'd say you're a nut Mama, but then I know what you'd say back something along the lines of it takes one to know one...hee-hee.

Seriously this sounds so tasty and I will def. let you know how I like it!

LOL...I''m Hot but can't take those Hot peppers !