2 teaspoons Cumin seeds
4 each 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 ounces 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 turmeric
1 teaspoon Garlic powder
2 teaspoons Salt
1/2 cup Salad or peanut oil
1/2 cup Dry 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 refrigerator.