VoyForums
[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

05/24/26 5:24pmLogin ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1[2]3 ]


[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 04/17/04 12:15:39pm
Author: CB
Subject: Tex-Mex Seasoning/Rub

Tex-Mex

1 tablespoon plus 1 teaspoon cayenne pepper
3 tablespoons plus 2 teaspoons dried oregano
2 tablespoons plus 2 teaspoons ground cumin
1 tablespoon plus 1 teaspoon ground coriander
2 teaspoons fresh ground black pepper
2 teaspoons Celtic sea salt ( or any good quality salt)

Combine all ingredients in a jar. Store in airtight container for up to six months.

This makes a great rub for pork chops and chicken too. I cut way back on the cayenne pepper!

[ Next Thread | Previous Thread | Next Message | Previous Message ]


Post a message:
This forum requires an account to post.
[ Create Account ]
[ Login ]
[ Contact Forum Admin ]


Forum timezone: GMT-6
VF Version: 3.00b, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.