This easy seasoning can be made in bulk and used on everything. You can also customize it to your preference. Once you learn how to make one blend you can make as many as you want. It's cheaper making your own.
Aromatics and Vegetables (for dehydration)
- Red onion – 1 small
- White onion – 1 small
- Celery – 1 stalk
- Escallion (green onion) – A few stalks, chopped
- Garlic – 1 bulb
- Ginger – Roughly thumb-sized piece
- Scotch bonnet peppers – 2 whole (optional)
- Basil – Leaves from 2 small stalks
Spices (added after drying)
- Pimento (allspice) – ¼ cup (added during final dehydration to ensure dryness)
- Salt – ¼ cup (optional for those people that are salt free)
- Sugar – 1½ tablespoons (optional for those that are sugar-free)
DIRECTIONS
- Pre-heat your oven to 150F (if you don't have a dehydrator).
- Slice and break everything up.
- Spread out over a pan.
- Put in the oven for 3-6 hours. It depends on your oven and elevation. Make sure you can somehow leave it open just a crack to let some of the moisture escape.
- Shortly before they are finished you can sprinkle over the 1/4 cup of Allspice. Put back in the oven.
- Once everything is dry and brittle/crispy you can take out the pan and let it cool.
- Once everything is cooled down you can put it all into your blender.
- Add your salt and sugar.
- Blend it all up into a powder.
- Bottle it up and you're good to go.
