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A Spice Paste For The Thrill Of The Grill
Ingredients:
2 tb Cumin Powder1 tb Ground Cinnamon
2 tb Curry Powder1 ts Kosher Salt
2 tb Sweet Paprika 1/4 cOlive Oil
2 tb Coriander Seed -- cracked 2Clove Garlic -- minced
2 tb Black Peppercorns --2 tb Fresh Oregano -- minced
Cracked 1/4 cFresh Cilantro -- minced
Method:
Combine the cumin, curry powder, paprika, coriander seed, peppercorns,
cinnamon, and salt in a small cast-iron skillet. Dry roast over
medium-low heat until spices begin to smoke but not burn, about 3 to
5 mins. Transfer the roasted spices to a bowl. Add the olive oil,
garlic, oregano, and cilantro and mix well. Refrigerate in an
airtight container for up to 3 days.
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