Sauce Spread Dips

4 to 6 packs of scallions
12 to 18 pieces of garlic (less if you don’t like garlic)
1 Green Pepper
1 Red Pepper
1 Yellow Pepper
10 12 pieces of Cloves (optional)
Thyme (fresh- a few leaves)
Parsley (fresh- a few leaves)
Hot Jalapeno Peppers (optional- it depends how hot you want it)
4 to 6 Maggi Cubes (Goya Chicken- also optional)
1 tbs of salt
1 or 2 cups of Oil (the oil will keep it from turning into ice in the freezer and will never go bad)

Preparation:

Wash everything (scallions, peppers, thyme, parsley) in cold water, remove and dry them before putting them inside the blender; add the rest of the ingredients (garlic, maggi, cloves, salt and oil) blend until smooth (you may have to stir up a little bit to make sure there’s no clumps). Put in a jar or bowl and keep in the freezer.

* Use that epice for meat (after cleaning the meat first with lemon, or vinegar, or both), Rice, Mais Moulin (dry crush corn), Soup, Bouillon, Sauce, Spaghetti, etc. Add a spoon or more when cooking.

BON APPETIT! You’ll never buy seasonings from the store again.

Source:

  1. Dipping sauce
  2. Cookout Calories
  3. Dip Recipes, Sauces, Spreads | Hidden Valley®

Image Credit