Nice little recipe, especially b/c I made fresh homemade Italian semolina bread to dip this into. I used one less tsp. of black pepper, glad I did; and I had no minced garlic so I subbed tubed garlic paste. This recipe makes a lot so I suggest storing leftover spice mix in fridge, especially if using fresh garlic. I added a some fresh basi along with the dried b/c I have so much of it frozen. The taste is 1,000% better than dried basil. I also used VERY GOOD dried oregano still on the branches, bought online from an Italian food supply. What a difference good oregano makes. Use HIGH QUALITY ingredients as this is all about the spices and herbs. I also made this easier by not grinding it up, no need; just mix and eat.
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Nice little recipe, especially b/c I made fresh homemade Italian semolina bread to dip this...