Garam Masala(Middle Eastern Spice For Dal And Other Dishes) - cooking recipe

Ingredients

1 Tbsp. cardamon seed
1 tsp. black cumin
1 tsp. black peppercorns
1 Tbsp. mace
1 tsp. cloves
2 inches (5 cm) cinnamon stick
1 gal. tomato liquid from 1 peck cooked, strained tomatoes, or 1 doz. cans concentrated tomato juice
1 pt. sharp vinegar
4 Tbsp. allspice
2 Tbsp. dry mustard
1 Tbsp. powdered cloves
1 tsp. black pepper
1/4 tsp. red pepper
olive oil

Preparation

Bring the tomato liquid to a boil.
Combine the vinegar, allspice, mustard, cloves, black pepper and red pepper; add to tomato juice.
Cook until thickened, 3 to 4 hours on low heat, stirring to prevent spices and tomatoes burning on burner, in oven or microwave.
When cool, pour into bottles.
Add 1/2 inch olive oil in each bottle and cork.