Sunday, May 29, 2011

All-Purpose Dry Marinade

Fresh for Drying:
1 medium onion, diced
5 cloves garlic, diced
1/4 c. fresh oregano, diced
1/4 c. chives, chopped
1 orange
1 lemon
1-2 chili peppers

Remaining Base:
1/3 c. brown sugar
1/3 c. paprika
1/3 c. kosher salt
1/3 c. coarse peppercorns
2 Tbsp. dry mustard
2 Tbsp. dry Worcestershire sauce powder

Place the onion, garlic, oregano, and chives, evenly spaced, on a lightly oiled baking sheet in the oven. Zest the orange and lemon peels; put them on a second layer or sheet. Finely dice the orange and lemon; place on a third layer or sheet. Carefully seed the hot peppers. Place on a fourth layer or sheet. Dry the herbs, fruit, and pepper in the oven at 150* until crunchy. The mixture will dry in about 2 hours, but make sure that everything is crunchy. Place all the dry ingredients in a spice grinder. Add spice to remaining base ingredients; mix well. Store in an airtight container located in a cool dark area for up to a year!!

Yield: about 1 1/2 cups

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