Learn How to Make Homemade Tomato, Lemon, and Tamarind Powder with 3 Delicious Seasoning Blends !
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Recipes in this Video
3 recipes
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●10 ripe tomatoes
- ●1 tsp salt
Instructions
- 1Preheat your oven to 140°F (60°C).
- 2Wash the tomatoes thoroughly and remove the stems.
- 3Cut the tomatoes in half and scoop out the seeds if desired.
- 4Place the tomato halves cut-side up on a baking sheet lined with parchment paper.
- 5Sprinkle the salt evenly over the tomatoes to enhance flavor and aid in drying.
- 6Place the baking sheet in the preheated oven.
- 7Allow the tomatoes to dry for 6-8 hours, checking occasionally until they are completely dried and brittle.
- 8Remove the dried tomatoes from the oven and let them cool completely.
- 9Once cooled, place the dried tomatoes in a blender or food processor.
- 10Blend until you achieve a fine powder consistency.
- 11Store the tomato powder in an airtight container in a cool, dark place.
Equipment
ovenbaking sheetparchment paperblender or food processorairtight container
Ingredients
- ●4 large lemons
- ●1/2 cup granulated sugar
Instructions
- 1Preheat your oven to 200°F (93°C).
- 2Wash the lemons thoroughly to remove any dirt or wax.
- 3Zest the lemons using a microplane or zester, being careful to avoid the white pith.
- 4Spread the lemon zest evenly on a baking sheet lined with parchment paper.
- 5Place the baking sheet in the preheated oven and dry the lemon zest for about 1-2 hours, stirring occasionally, until completely dry and crumbly.
- 6Remove the baking sheet from the oven and let the zest cool completely.
- 7In a food processor, combine the dried lemon zest and granulated sugar.
- 8Pulse the mixture until it reaches a fine powder consistency.
- 9Store the lemon powder in an airtight container in a cool, dry place.
Equipment
ovenbaking sheetparchment papermicroplane or zesterfood processorairtight container
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●10 dried red chilies
- ●4 cloves garlic
- ●1 tsp smoked paprika
- ●1 tsp oregano
- ●1 tsp thyme
- ●1/2 tsp salt
- ●1/4 cup olive oil
- ●2 tbsp lemon juice
- ●1 tbsp vinegar
- ●1/2 tsp black pepper
Instructions
- 1Soak the dried red chilies in warm water for about 30 minutes until they soften.
- 2In a blender, combine the soaked chilies, garlic, smoked paprika, oregano, thyme, and salt.
- 3Blend the mixture until it forms a smooth paste, adding olive oil gradually to help with blending.
- 4Add lemon juice and vinegar to the paste and blend again until well combined.
- 5Taste the mixture and adjust seasoning with more salt or lemon juice if needed.
- 6Transfer the peri-peri masala to a clean jar and store in the refrigerator.
- 7Use the masala as a marinade for chicken, fish, or vegetables, or as a spicy condiment.
Equipment
blenderjar
🌶️🌶️🌶️Medium
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