chorizo spice Erin

[Guest guest]

These are unmeasured amouts depending on the flavors you like best.

My Mom always uses a combo of: cayenne pepper, black pepper, fresh garlic

crushed, little oregano, ground cumin, ground coriander, white vinegar, crushed

dried red peppers and anchiote which is annatto seed and it's a ground (she

grinds her own with the mortar) and it gives the rich red color. I think you

could make a vegetarian version. Let me know if you do and I will try it.

Kenia

 

 

 

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[Guest guest]

Thanks. These spices and the similar combinations suggested by the recipes

posted by

Jenni in response to this thread are very much like how I was making my

sausages. So,

maybe I was approximating chorizo already?! (See the Seitan links folder in the

Files to see

the standard sausage recipe I use.) However, there is one in this list, annato,

which I do

not own. In fact, don't think I've heard of it before! I'll have to hunt it

down and see if it

makes it better.

 

Thanks again all,

-Erin

 

 

, kenia <mistressofthedishes wrote:

>

> These are unmeasured amouts depending on the flavors you like best.

> My Mom always uses a combo of: cayenne pepper, black pepper, fresh garlic

crushed,

little oregano, ground cumin, ground coriander, white vinegar, crushed dried red

peppers

and anchiote which is annatto seed and it's a ground (she grinds her own with

the mortar)

and it gives the rich red color. I think you could make a vegetarian version.

Let me know

if you do and I will try it.

> Kenia