a real needle-in-the-haystack search for unsalted, no salt, seasoned pepper at

the "big" store, what's the answer? Read on...

Here's the answer to that rhetorical question: concoct your own seasoned pepper

mix; play scientist, a little of this a little of that. And presto, you have no salt,

seasoned pepper ready to go when called on. Now that's not all bad, the price is

right" too.

Again use the same measure for each (teaspoon, tablespoon, cup, etc.)

black pepper

cayenne pepper

garlic powder or granules

/2 onion powder or granules

Have fun. Now...

Let's carry this "ATTITUDE" to it's logical conclusion. Which is? If you happen to

be a creative, no-nonsense cook, which we all are given the chance, and you've

created your own seasoned pepper, what about those other special seasonings?

Like garlic pepper, garlic salt, seasoned salt, to name a few. Again, the answer's

easy: you get out the spices, your measuring tools, and mix your own. True,

you'll have to experiment some, but that's what makes it fun. Eventually, you'll

get it right according to your taste. And that's all that really matters anyway, isn't

it? Finally, don't forget these benefits: when you run out you mix another batch;

you save money due to the lower cost of the spices you use; and, here's a biggie,

there are no preservatives. Period. Uh oh, it's time for a detour.

SEASON to TASTE. Translation: Select one or more of the following spices:

oregano, cilantro, crushed red pepper, garlic, salt, maybe some basil or thyme.

Then you have to experiment. Here's how:

First, taste each spice to determine flavor and strength.

Second, decide which spices you are going to use.

Third, take a small amount of your unseasoned salsa, then add a minimum

amount of those spices you've selected. Mix. Taste. Now ask yourself, what's

missing? what does it need more of?

Fourth, add "the more of," mix, taste.

Fifth, do it again if needed.

Sixth, write down the amount of each spice you used for your entire batch; and

type of veggie and the number of cans or fresh you used.

Seventh, call it good and enjoy. Bon Appetit!

Cajun Recipes