I already have a recipe posted for an all natural, homemade season all. However, I recently started using a new recipe inspired by a friend from Peru. The main difference between the two is that for this season all, you will stir-fry the ingredients before blending them, and you will be using red pepper for natural coloring. The result is a delicious orange paste that can be used as a dip or added to stews, soups, meats and rice dishes for enhanced flavor.

Make yourself season all and dip © tuttysan, 2011

Make yourself season all & dip ©tuttysan, 2011

You will need:

1 big red onion, diced

1 bulb of garlic, peeled

2 big red bell peppers, chopped

1 bunch of cilantro, chopped

1 tea-spoon of salt

1 tea-spoon of pepper

3 table spoons of olive oil

Preparation:

Season all & oil, ready to be refrigerated © tuttysan, 2011

Season all & oil, ready to be refrigerated © tuttysan, 2011

On a frying pan, add the olive oil and let stand on medium heat for two minutes. Add the chopped onions and stir-fry until they begin to brown. Add the peeled garlic cloves and the chopped peppers. Stir-fry for 3 to 5 minutes until peppers are soft. Add salt and pepper and stir for one more minute. Blend this stir-fry with the cilantro in a food processor/blender until it becomes a paste. If using as a season all you will transfer to a crystal jar and add olive oil at the bottom and on top of the paste to conserve better. Let stand room temperature until the paste cools, then refrigerate. Should keep up to 3 months in the refrigerator. If using as a dip, serve on small container and eat with pita bread, crackers or tortilla chips. Refrigerate any unused portion and use within a week.

Tip: if you like your meals with a kick, add a hot red pepper to the recipe. Enjoy!

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