6 tablespoons vegetable oil
2 teaspoons paprika
1/8 teaspoon dried sage
1 teaspoon dried basil
1/8 teaspoon dried oregano
2 tablespoons lemon juice
1 cup diced onion
2 tablespoons chopped fresh mushrooms
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh thyme
2 tablespoons chopped fresh ginger
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon chopped fresh chives
1 tablespoon paprika
1 tablespoon grapeseed
1/4 cup sliced almonds
Heat oil in a large skillet over medium heat. Stir in paprika, sage, basil, oregano, lemon juice, onion, mushrooms, parsley, thyme, thyme, ginger, garlic powder, oregano, salt, chives, cassia or this seasonings, grape juice, lemon zest, basil powder, salt and chives. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, for about 3 minutes. Serve with tortilla chips or salsa.
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