Use this mix to season ground pork for wonton or egg-roll fillings, or sprinkle it into a beef and vegetable stir-fry.
Peel of 1 orange, pith removed, sliced into 1- by 1/2-inch strips
4 Scotch bonnet chiles, cut into 1/4-inch slices
1/2 cup sesame seeds
1 tablespoon plus 1 teaspoon ground ginger
1 tablespoon plus 1 teaspoon ground garlic
1 tablespoon plus 1 teaspoon anise seed
2 teaspoons kosher salt
Make the spice mix: Preheat oven to 200 degrees F. Line 2 baking sheets with parchment paper. Place the orange peel on one and the chile pepper slices on the other and bake until dry about 1 hour for the orange peel and about 90 minutes for the peppers. Remove from oven and let cool. Place 1 tablespoon plus 1 teaspoon orange peel and the remaining ingredients in a bowl and toss to combine. Store in an airtight container for up to 6 months.
(based on per tablespoon)
Total Fat: 2 g
Saturated Fat: g
Cholesterol: 0 mg
Sodium: 268 mg
Carbohydrates: 3 g
Fiber: 1 g
Protein: 1 g
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