Yield: 1 Servings
|26 ounces||Salt, Iodized or plain|
|1 tablespoon||Onion Salt|
|1 tablespoon||Celery Salt|
|1 tablespoon||Garlic Salt|
|2 tablespoons||Dill Salt (could be hard to find)|
|1 teaspoon||Dill weed, finely ground, can substitute|
|2 tablespoons||Paprika (Hungarian, if possible)|
|4 tablespoons||Black pepper|
|4 tablespoons||White pepper|
|3 tablespoons||MSG or 'Accent'|
Like it spicy, add 1 Tbs. mace and/or nutmeg. If a little hotter add 1 Tbs.
madras curry powder and/or dry mustard(colemans) If you have another favorite flavor do it. It's your mouth. If you think MSG is a dirty word then omit but salt is a four letter word. I have been known to add a shot of cayanne or chipotle powder but will leave it up to you and who you have to live with and cook for.
Mix well and store in a bottle or sealed baggy in the frig. and don't use it for at least two weeks. I've been brewing a batch of this twice a year since 72' and have had so many requests for more from friends that I'm just giving out the recipe cause I'm running out of little bottles and making more friends. As if you couldn't figure it out.. Keep the main stash in the frig/freezer and a shaker on the stove/table.
Dont scrimp and use ten year old jars from the back of the cabinet. Break down and buy fresh. Most spices over a year old have the flavor of fine dust.
Posted to CHILE-HEADS DIGEST V3 #237 by kateob@... (sara l.
parkin) on Feb 14, 1997.