This smoky rub has endless possibilities: sprinkle it on potatoes before roasting, rub it on chicken breasts before grilling, or use it to season steaks before searing or halibut before roasting. For a garnish, mix a couple of tablespoons of this spice mix with half a cup of crème fraîche and drizzle it over soups.

Ingredients

　　2 tablespoons crumbled dried oregano

　　1 tablespoon dried parsley

　　1 teaspoon dried basil

　　1/4 teaspoon dried thyme

　　1 tablespoon salt

　　1 tablespoon garlic salt

　　1/4 teaspoon celery salt

　　1 tablespoon onion powder

　　1 tablespoon sugar

　　2 teaspoons Anaheim chile powder

　　1 teaspoon freshly ground black pepper

　　Combine the oregano, parsley, basil, thyme, salt, garlic salt, celery salt, onion powder, sugar, chile powder, and pepper in a glass jar. Screw the lid on tightly, and shake until the mixture is well blended. Store at room temperature for up to 6 months.

　　Fresh Mexico