This mix is spicy rather than hot, add cayenne or crushed red pepper if you want to heat it up a bit. Soups and salads love this seasoning. Perfect for spicing up fish, poultry, veggies, corn bread, etc.
Ingredients: Paprika, Parsley, Onion, Garlic, Kosher Salt, Oregano, Cayenne Pepper, Coarse Ground Black Pepper, Crushed Red Pepper and celery seed.
Driving along the dusty back roads of Texas, on our way to Louisiana, we stopped for some refreshment at the first and only place available. It looked the most unlikely place to find a clean glass of water, never mind a cold beer and a wonderful meal. That menu helped us to form the opinion that the best things in life are the least expected. The proprietress, a sun-drenched Indian woman, sat with us for a bit after we finished our meal, telling us of her life long love for cooking. After 60 years of preparing meals, she had found a few short cuts which she shared with us. One was that any meal can seem grand with only the simplest of ingredients and the right blending of spices. This is our translation of her favorite spice blend, we hope that we’ve done her justice.
- 2 tsp PICANTE PASSION
- 2 tbsp Olive Oil
- 8 6” corn tortillas
Brush olive oil over one side of each tortilla and sprinkle with PICANTE PASSION Cut each tortilla into ½“ wide strips. Place strips in single layer on ungreased baking sheet. Bake at 400ºF until strips are crisped and golden. If desired, shred Monterey jack on strips, bake until melted.
Veggie & Tortilla Dip
- 1 tsp Picante Passion
- 1/3 cup chopped tomatoes, mashed avocado, sour cream, plain yogurt or cream cheese
Blend thoroughly. Best when left to sit 1 hour before enjoying.
Photo Credit: Julie Cecchini