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"For cajun recipes, general or blackening seasoning.
This would also be great as make ahead or gifts in a jar.
Serving size was done using 1/2-1 tsp measurement but will depend on how much a dish calls for."

Ingredients: ground cayenne pepper, garlic powder...

"This is a really flavorful recipe from Cooking Light magazine. Grilling time is approximate."

Ingredients: ground cumin, ground turmeric...

"I don't remember where I got this recipe, but I have tweaked it here and there over the years. My family likes this version because it is not sloppy wet like so many others out there. However, this recipe can be served wet too."

Ingredients: dried basil leaves, hot sauce...

"Inspired by a sauce recipe taken from Cuisine at Home Magazine, this robust and pungent chimichurri is great with anything cooked on the grill. The electric green color radiates and is an appropriate foreshadowing of the flavors packed into this tangy, flavorful sauce. Use as a marinade, baste, or sauce on the side."

Ingredients: pepper, dried red pepper flakes...

"This is sourced from "Three Generations of Chilean Cuisine" by M Umana-Murray. It is used in stews."

Ingredients: dried marjoram, dried mint...

"Marinade for beef heart Peruvian style brochettes. From The Art of Peruvian Cuisine by Tony Custer."

Ingredients: salt, vegetable oil, vinegar...

"Sofrito is a staple in Latin dishes to add flavor and depth. I got this recipe from a great friend about a year ago and fell in love with it. I use it in just about everything. Use sofrito as the first dish ingredient by adding it to a hot pan with olive oil. Sauté it for a minute or two before adding remaining ingredients. I've also used..."

Ingredients: pepper, fresh cilantro...