I have been wanting to try this seasoning salt since I saw it on Pinterest. This recipe, Herb Seasoning Salt or Tempero Mineiro is from Pinkbites.com. It sounded peculiar and delicious at the same time. I tend to either under salt or over salt things. Seeing how much salt is used in this recipe, I was especially concerned. However, the ingredients are all delicious so I had to try. Let me tell you all, this is delicious, smells delightful, and flavors beautifully.
There were many comments on Pink Bites, blog post, about this recipe. Most were in a foreign language, Many were in praise and a couple were very negative. One said this recipe was a waste and ruined all the ingredients. Apparently, this person did not realize it is a salt seasoning. A little goes a long way.
I cut up chicken tenders, with the intention of making teriyaki chicken. I put olive oil and a pat or two of butter in a skillet. Time to add the herb salt. How much? Well, I remembered some good advice from my Mom, "you can always add, but you can't take out." With that in mind, I added a slightly rounded teaspoon of the seasoning salt. As it cooked, my house smelled wonderfully of aromatic veggies. I added the chicken and let it cook through. When my friend came in, I asked her to taste the chicken to see if it needed any teriyaki. I myself thought it was fantastic as it was. She agreed. No teriyaki on the chicken, perfectly seasoned, as is.
Next up to cook was, zucchini. I used the same skillet and put in 1/2 tsp of the seasoning salt. They were so good, almost a bit to salty, almost. Delicious. The teriyaki sauce went on the rice. It seemed to boring, after the delicious chicken and zucchini.
I put a whole chicken in the crockpot, and added the seasoning salt to it as well. This time, I didn't add enough. I added one tablespoon. I should have added two. Still, the chicken was very good. Would have been better with more of the seasoning.
I really like that this seasoning will last so long. It can be frozen. It took a while to peel all those cloves of garlic, but it was so worth it.
Don't worry, bay leaves are NOT poison. To think that we put them in our soups and stew, then not eat the leaves because it is poison, is ridiculous. Wouldn't the poison leech into the foods just by cooking in the juices! We don't eat them because they are bitter, and hard. Use too many bay leaves and you'll have a nasty bitter after taste in your food.
![[tempero 5.jpg]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbQsLLRQbDqWXFs_5S86I1pfj-4Q_ysEMP-b03hhfpML76knkpAoeIbCf4Ny2XITPWwCGkAxGMUVjisGowW1CrjT1UhJeaG7GCHXaxgmCEme4ObgnrUCkps3AawEpN9VmXyLRtsndKiOfk/s400/tempero+5.jpg) |
| www.Pinkbites.com |
2 green peppers
3 large onions
6 whole heads of garlic
1 bunch of flat-leaf parsley
1 bunch of green onions
1 bunch of fresh bay leaves
about 2 pounds of salt
Remove seeds from green peppers, remove the internal white membrane and roughly chop it.
Peel and quarter onions.
Peel all garlic cloves.
Place all ingredients except the salt in the food processor and mix until smooth.
You won't be able to fit it all in once, so start by pulsing the herbs and adding the onions and garlic as space becomes available.
Pour the blended mixture into a large bowl.
Add salt and mix it with a spatula until you get a grainy consistency, this will take more or less 2 pounds of salt. I use kosher salt.
Transfer the final product to designated containers. They can be kept in the fridge or frozen for later use.
Helpful Notes:
- Use the seasoning in soups, stews, rice, beans, meats, just about anything.
- You will need to use very little to season your foods, a little really goes a long way.
- Just heat a little olive oil or vegetable oil, add the amount of seasoning desired and cook for a quick minute before proceeding with the remaining ingredients.
- You can use this seasoning mix when a recipe calls for cooking chopped onions and garlic.
- When using this mix on a dish, adjust the salt at the end because the seasoning is already quite salty.
You can find pre-peeled garlic sold in jars and it will make the task easier. However, I think the freshness of the ingredients on this recipe is really important, so I buy whole heads and bare the task of peeling them one by one. But then again, I just have to do it once a year, or so.
There were many comments on Pink Bites, blog post, about this recipe. Most were in a foreign language, Many were in praise and a couple were very negative. One said this recipe was a waste and ruined all the ingredients. Apparently, this person did not realize it is a salt seasoning. A little goes a long way.
I cut up chicken tenders, with the intention of making teriyaki chicken. I put olive oil and a pat or two of butter in a skillet. Time to add the herb salt. How much? Well, I remembered some good advice from my Mom, "you can always add, but you can't take out." With that in mind, I added a slightly rounded teaspoon of the seasoning salt. As it cooked, my house smelled wonderfully of aromatic veggies. I added the chicken and let it cook through. When my friend came in, I asked her to taste the chicken to see if it needed any teriyaki. I myself thought it was fantastic as it was. She agreed. No teriyaki on the chicken, perfectly seasoned, as is.
Next up to cook was, zucchini. I used the same skillet and put in 1/2 tsp of the seasoning salt. They were so good, almost a bit to salty, almost. Delicious. The teriyaki sauce went on the rice. It seemed to boring, after the delicious chicken and zucchini.
I put a whole chicken in the crockpot, and added the seasoning salt to it as well. This time, I didn't add enough. I added one tablespoon. I should have added two. Still, the chicken was very good. Would have been better with more of the seasoning.
I really like that this seasoning will last so long. It can be frozen. It took a while to peel all those cloves of garlic, but it was so worth it.
Don't worry, bay leaves are NOT poison. To think that we put them in our soups and stew, then not eat the leaves because it is poison, is ridiculous. Wouldn't the poison leech into the foods just by cooking in the juices! We don't eat them because they are bitter, and hard. Use too many bay leaves and you'll have a nasty bitter after taste in your food.
