Lucinda's Festive Fall Seasoning
Courtesy of Lucinda Hutson
This is one of my favorite dried spice blends, especially for the holidays because it's redolent of fragrant spices. It's versatile and delicious as a dry rub or ingredient to marinades for pork, beef, fish, or chicken, Thanksgiving turkey or wild game. Let it enhance your autumn soups, stews, beans, and cooked salsas. Colorful, lively, and full of Southwestern spirit! Bouquet garni sabroso!
Note: To dry Mexican mint marigold, simply hang small bunches upside down in a dark but well-ventilated area. Once dried, remove leaves from stem and store in airtight containers. Delicious sprinkled over roasted vegetables, in salads, and with fish and poultry. Makes a tasty tea (some say it cures a hangover…or a cold!)
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PrintIngredients
For 1 Batch(es)
Cream
- 1 (or more) whole dried chile de árbol or 1/2 teaspoon dried cayenne
- 1 tablespoons whole coriander seeds
- 1 teaspoons whole black peppercorns
- 1 teaspoons whole allspice
- 1 tablespoons dried Mexican mint marigold
Lucinda's Festive Fall Seasoning Directions
- Grind first four ingredients in a spice grinder, but do not over-process. Add the Mexican mint marigold at the end for color and texture. Store in an airtight container, but best made as needed.
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