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)


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.


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

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