A versatile blend which adds a depth of flavor to vegetables – fantastic rub for poultry
- 2 teaspoons ground aji peppers*, or guajillo… ancho chiles, ground (medium heat)
- 2 teaspoons ground cumin
- 2 teaspoons ground annato
- 2 teaspoons ground oregano*
- 2 teaspoons ground garlic
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon ground lemon peel*
- 1 teaspoon kosher salt
Mix all ingredients together.
Store in an airtight glass or metal container in a dark place.
If you have a spice grinder, grind spices yourself.
This is not a salty blend, add more salt where needed.
* Aji Peppers:
Dried pepper- medium- high heat. Can substitute other peppers (chiles.)
* Dried Oregano:
Look for oregano on the stem for the best quality. Simply, remove leaves from the stem and crumble with your fingers.
Best quality from Greece and Italy.
Hang dry garden grown, or dehydrate fresh oregano.
* Dried Lemon Peel:
Make at home: remove peel from lemons (leaving behind the white pith) Place on a sheet pan lined with parchment paper.
Heat at your oven’s lowest temperature, around 180 degrees until firm, about 2 – 3 hours. Do not over cook or let darken.
Place in a spice grinder and pulse until ground.
This recipe can not be reproduced without the permission of its author, Karen Sheer
Makes: 1/2 cup