This smoky rub has endless possibilities: sprinkle it on potatoes before roasting, rub it on chicken breasts before grilling, or use it to season steaks before searing or halibut before roasting. For a garnish, mix a couple of tablespoons of this spice mix with half a cup of crème fraîche and drizzle it over soups.
Recipe information
Yield
makes 1/2 cup
Ingredients
2 tablespoons crumbled dried oregano
1 tablespoon dried parsley
1 teaspoon dried basil
1/4 teaspoon dried thyme
1 tablespoon salt
1 tablespoon garlic salt
1/4 teaspoon celery salt
1 tablespoon onion powder
1 tablespoon sugar
2 teaspoons Anaheim chile powder
1 teaspoon freshly ground black pepper
Preparation
Combine the oregano, parsley, basil, thyme, salt, garlic salt, celery salt, onion powder, sugar, chile powder, and pepper in a glass jar. Screw the lid on tightly, and shake until the mixture is well blended. Store at room temperature for up to 6 months.
