Start by coarse-grinding a bunch of dried peppers from your garden. The type of pepper you use will determine the level of heat for the seasoning, so I was able to make three different seasoning blends; mild, medium, and fuck you! I like my mouth-parts en fuego, so I tend not to hold back, but I made some less killer seasoning for those that can't hang.
Toss the ground pepper into a dispensification unit, then add the seasonings that will later allow you to convince your food of the good treatment that it is about to receive. -- as is done in the Netherlands.
On this particular occasion, I used two packets of Sazón by Goya, granulated garlic, coarse sea salt, fresh ground pepper, dried minced onion, and a whole lotta love!
By no means do you need to adhere to this formula! This happened to be a nice "Mexican" blend of seasonings that goes great on chicken, fish, pork, veggies, fried foods, frijoles, quacamole, fajitas, arroz, elote... you see where I'm going w/ this!  |
| This batch has dried habanero peppers in it! |
An "All Purpose" fiery seasoning could just as easily be done by using Lawry's Perfect Blend Poultry Seasoning, hot peppers, garlic, onion, sea salt, and fresh ground pepper. Or try making an "Asian" inspired seasoning blend w your dried hot peppers by throwing together toasted sesame seeds, sea salt, dried minced onion, granulated garlic, thyme, star anise, Thai basil, fennel seeds, cinnamon, and fresh ground Szechuan peppercorns! Get as creative as is legal in your country and see how things come out! Feel free to post your suggestions or how you made your concoction in the comments below!
If you are too chicken to try to make your own spice blends, check out our friends over at MySpiceSage.com!!! They've got an awesome selection, great prices, and FREE shipping anywhere in the U.S.!!
Click here to see the whole gallery!
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| Fiery Diablo Seasoning on cukes fresh from Byrnestyle Farms! |
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