• 2 tablespoons mild chili powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon salt
• 2 tablespoons fresh lemon juice
• 1 tablespoon dry red wine
• 1 tablespoon water

Combine the chili powder, cayenne, ginger, cardamom, and salt in a small sauté pan and toast over medium heat, stirring constantly, until fragrant, about 30 seconds. Remove the pan from the heat. Whisk in the lemon juice, red wine, and water. Allow to cool. Store in an airtight container in the refrigerator. Keeps for up to 1 week.