Recipe by Julesong
I prefer a seasoning mix that doesn't contain already salt, so here's one I enjoy. It works well as a meat/poultry/fish rub or as you would use chili powder. Great added to taste to your salsa, chili, tacos, tostadas, refried beans, burritos, enchilada sauce, flour dredges, what have you. Very flexible to use! :)
- 118.29 ml ground pasilla chile powder
- 59.14 ml chili powder (mild, medium, hot, according to your tastes)
- 29.58 ml fresh ground black pepper
- 4.92-9.85 ml dried chipotle powder, to taste
- 4.92 ml dried ancho chile powder
- 14.79 ml spanish sweet smoked paprika
- 14.79-29.58 ml cayenne pepper, to taste
- 59.14 ml ground coriander
- 59.14 ml granulated garlic
- 59.16 ml granulated onion
- 59.14 ml ground oregano (Mexican is more pungent than Mediterranean, so decrease the amount to taste if you use Mexican)
- 118.29 ml ground cumin
Directions See How It's Made
- Get yourself an airtight jar to store the approximately 2 cups of mix in, making sure it's clean and dry.
- Combine all ingredients.
- Store in that jar mentioned above. :).
- Note: if you make a double batch, you can freeze half of it for later use!
- Note #2: sometimes I like to take about 1/2 cup of the mix and add either dried grated lemon rind or dried grated lime rind to taste, for another nice mixture that's great for keeping in a shaker for simply sprinkling over foods at the table. A similar citrus mix is sold in Latin markets that a lot of folks use on fresh melon!