Total Time
25mins
Prep 20 mins
Cook 5 mins

I have been hunting for ideas for different blends of spices by checking out some recipes. This is one that started to be a copycat but got so changed it became one of my own.

Ingredients Nutrition

Directions

  1. Saute shallots in 2 tbls olive oil for two minutes, then add garlic and continue to saute another minutes or so, don't let the garlic burn.
  2. Combine remaining ingredients in medium bowl. Stir well until all is blended together. Add onion mixture to bowl and mix well.
  3. Spoon into a jar, cover and refrigerate.
  4. This should be good for 6-7 weeks if well chilled.
  5. TO SERVE: This is good mixed into cooked pasta, great brushed on fresh corn on the cob. Give a lift to the same old, boring vegetables with a spoonful of this! Will add a kick to most cold salads like macaroni or potato -- and don't forget to add to your vinegar and oil salad dressing! Make sure you stir well before using as it tends to settle.
  6. * If you don't have fresh parsley, leave out. Don't use dried. You can use fresh cilanto, but will have a different taste.

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