Making ur own seasoning

[missus_vegas]

Need some ideas here.
In the past I have made my own seasoning by blending up onion skellion peppers pimento etc etc ( except fi tomato) together and then stored in the fridge with vinegar as preservative.

Works kinda but I don't particularly like the vinegar taste. U have to be careful to not add too much of the mix or it becomes over powering.

Do u guys have any alternative to the vinegar?

[Peasie]

Oil You don't need much.

Nunya gave me a tip not too long ago about blending garlic with oil then keep in the fridge for when I need it.

[missus_vegas]

Oil You don't need much.

Nunya gave me a tip not too long ago about blending garlic with oil then keep in the fridge for when I need it.

Never thought of oil.
I generally make a jar at a time and thought I needed to add enough liquid to cover the mix hence y I would have never thought oil.

[Suesumba]

Oil You don't need much.

indeed. you can make your own tomato sauce which will keep forever because of the natural acid to them.

[Emperah]

guh dung a missa chin shop, him have bout 30 flayvaz a vinegar deh, yuh might able find supm dat wukk fi yuh.

[Suesumba]

... apple cider is a bit less harsh than vinegar

[RichD]

all yuh need is likkle wata or lime juice in deh and keep it in the fridge

[Suesumba]

or nothing at all - used to make pepper sauce alla time. it was fine. tend to think those scotch bonnett peppers are preservatives too.

[Wadadli]

I've used oil, vinegar, and lime juice (together and separately). All have worked fine.

[missus_vegas]

Thanks all.

[WitchyOoman]

Rice vinegar is even less strong than apple cider vinegar.

Oil definitely works, too - and no, you do not need to completely cover in oil.

Powdered citric acid (a/k/a 'sour salt') will do the trick, too - it is a natural preservative. It does sharpen the taste of your seasoning, though, about the same amount as fresh-squeezed lemon juice would.
It's enough to move the Ph balance out of the range when most bacteria grow. (where there's one bacterium, there is almost always more nearby)

[Suesumba]

Rice vinegar is even less strong than apple cider vinegar.

Oil definitely works, too - and no, you do not need to completely cover in oil.

Powdered citric acid (a/k/a 'sour salt') will do the trick, too - it is a natural preservative. It does sharpen the taste of your seasoning, though, about the same amount as fresh-squeezed lemon juice would.
It's enough to move the Ph balance out of the range when most bacteria grow. (where there's one bacterium, there is almost always more nearby)

very knowledgeable. thanks for that input, will look out fi sour salt, but don't know weh fi fine ie.

[Blackstar*]

Need some ideas here.
In the past I have made my own seasoning by blending up onion skellion peppers pimento etc etc ( except fi tomato) together and then stored in the fridge with vinegar as preservative.

Works kinda but I don't particularly like the vinegar taste. U have to be careful to not add too much of the mix or it becomes over powering.

Do u guys have any alternative to the vinegar?

Add sugar; try something like this:

• 1 cup distilled white vinegar
• 4 tablespoons sugar
• 2 tablespoons Kosher salt
• pimento
• 1 cup cold water

Heat vinegar, sugar, salt and mustard seeds to a simmer over moderate heat, stirring until sugar and salt dissolve. Stir in water and let cool.

[twiney]

Your options are endless see some net options here.

http://www.keeperofthehome.org/2013/02/17-homemade-spice-mixes.html

http://labellecuisine.com/archives/Spice%20Mixes%20and%20Marinades/Spice%20Mix%20Recipes.htm

and a whole pinterest board http://pinterest.com/nancydoty/food-...es-seasonings/