Prep 10 mins
Cook 0 mins
I found this recipe buried under a mountain in Nevada
- 4 tablespoons cayenne pepper
- 1 tablespoon chili powder
- 1 tablespoon Lawry's Seasoned Salt
- 1 teaspoon dark brown sugar or 1 teaspoon light brown sugar
- 3⁄4 teaspoon black pepper
- 1⁄2 teaspoon dry hot mustard powder
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon salt-free lemon pepper
- In a bowl, mix the cayenne, chili powder and seasoning salt; mix thoroughly.
- In another bowl, mix the remaining ingredients.
- Transfer this mixture to the first bowl and blend thoroughly.
- Use immediately or store in a cool dark place.
- Keeps for several months.
Nice and hot. It is NOT for those who aren't into very hot. Best left for old chilie heads not for those who think they like spice but there are some things that are too hot. They would class this as too hot.
Nice little kick. My father thought whole hot peppers put in a blender with a little water was a great sauce so a kick is a kick to me. This mix is not bad at all. It might be a while before I can taste anything else. Very much like a popular BBQ chip taste but with a more powerful kick. Use light and spare if you aren't use to hot. Changes I used Multi pepper of green, white, black and pink instead of just the black and white. The mustard was Colemans. 7 pepper blend used instead of lemon pepper.
I used this seasoning blend on chicken and sorry this blend is horrible..and should of stayed buried under that mountain