This is just a spice mix I have always available to prepare my meals.
- Carbohydrate 0.785731466666667 g
- Cholesterol 0 mg
- Fat 0.416233066666667 g
- Fiber 0.277364667615891 g
- Protein 0.134367066666667 g
- Saturated Fat 0.0628117 g
- Serving Size 1 1 Serving (4g)
- Sodium 0.71514 mg
- Sugar 0.508366799050776 g
- Trans Fat 0.0149376333333334 g
- Calories 7 calories
Step-by-step
- I just puree three large brown onians and five whole garlic in the food processor (place in to a large bowl), chopped fine 1 cup of green onions and 1cup of parsely ad in the bowl, mix all together ad 6 tbsp of extra virgin olive oil, 2 Tbsp of grount black paper, 4 Tbsp of dry red chilli and 1cup of salt, mix again and place in a big class jar.
Garlic carries the primary flavor burden in this vibrant Brazilian seasoning paste, demanding careful handling to prevent harsh bitterness. Raw alliums oxidize quickly when exposed to metal blades, which alters their pungency during high-speed pureeing. Professional kitchens manage fresh herb pastes through precise preparation techniques and strict preservation limits. Maintaining correct ratios between the moisture-heavy vegetables and dry spices prevents premature spoilage.
- Pulse the brown onions and garlic cloves briefly in the food processor rather than running the motor continuously, because heat generated by friction damages volatile allium compounds.
- Mince the green onions and parsley by hand instead of pureeing them with the base ingredients, which preserves cellular structure and stops the paste from turning watery.
- Measure the salt precisely to one cup, since this heavy sodium content acts as the sole chemical preservative for raw produce stored over extended periods.
- Store the finished mixture inside a sterilized glass jar equipped with a tight-fitting lid to block ambient refrigerator odors and retard bacterial growth.
- Consume the preparation within a fourteen-day window, or transfer portions into silicone freezer trays for storage up to three months.
Proper moisture control remains the single factor determining whether the mixture holds its bright flavor profile or sours in storage. Keeping the jar tightly sealed at temperatures below 40 degrees Fahrenheit protects the delicate aromatics until use.
