 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves not powdered or ground. SERVING SUGGESTIONS: Rub all over tri-tip before roasting; sprinkle over halibut fillets before pan-searing; make a marinade for roast chicken by whisking 1/4 cup rub with 1/2 cup olive oil and 3 tablespoons red wine vinegar. Ingredients:
3 tablespoons dried oregano leaves |
3 tablespoons dried basil leaves |
2 tablespoons dried parsley flakes |
2 tablespoons dried thyme leaves |
2 tablespoons coarse kosher salt |
1 tablespoon freshly ground black pepper |
1 tablespoon dried savory leaves |
1 tablespoon smoked paprika |
2 teaspoons garlic powder |
1 to 2 teaspoons dried crushed red pepper |
Directions:
1. Whisk all ingredients in medium bowl. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.
2. * Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from .
|
|