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Hot Pepper Mix and Hot Pepper Bread Crumb Mix

This recipe is from chef Jim Botsacos and is used to make his Roasted Jumbo Prawns.

  • Yield: Makes enough for 6 servings

Source: The Martha Stewart Show, July Summer 2008


  • 2 tablespoons Aleppo pepper
  • 1 1/2 tablespoons dried Greek oregano, crumbled
  • 1 tablespoon fennel seeds, toasted and crushed
  • 1 tablespoon crushed dried orange peel
  • 1 1/2 teaspoons dried mint, crumbled
  • 1 1/2 teaspoons dried basil, crumbled
  • 1 cup fresh bread crumbs
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 clove garlic, minced


  1. Place Aleppo pepper, oregano, fennel seeds, orange peel, mint, and basil in a mortar. Combine ingredients using a pestle. Measure out 3 tablespoons and set aside. The remaining spice mixture is the hot-pepper mix.

  2. In a medium bowl, combine breadcrumbs, olive oil, parsley, and garlic. Stir in reserved 3 tablespoons hot pepper mix until mixture resembles wet sand. If it does not, add more olive oil, 1/2 teaspoon at a time. This is the pepper-breadcrumb mix.

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