Spice blends are so easy to make and you know exactly what goes into them. After posting Magic Mushroom Powder, it was natural that my favorite Tex-Mex seasoning had to follow soon after. I add this stuff to everything, but it's PERFECT for fajita vegetables, chicken breasts and eggs.
These two spice blends are the foundations for many, many other recipes, so we have to start with these before we can give you rest of our cook book. Keep these handy, we'll be referring to them often!
I'm happy to add that this one is a cinch, with no grinding of ingredients; just measure and mix. Aaaaah, my kind of spice mix!!
Plus, this one is much prettier than our MMP with it's rich red color and varied texture. Enjoy!
diaVerge Southwest Seasoning
Our variation on a recipe by Emeril Lagasse
2 Tbsp Cayenne Pepper
2 Tbsp Ground Cumin
1 Tbsp Smoked Paprika
1 Tbsp Garlic powder
3 Tbsp Crushed Red Pepper Flakes
4 Tbsp Dried Oregano
1 Tbsp Black Pepper
1 tsp Dried Mustard
1/2 cup Sea Salt
Mix all ingredients in a medium sized bowl until fully combined. Place in a lidded jar, in a cool dry place for up to 6 months. Recipe makes approximately 1-1/2 cup.
Use as a dry rub on meats and chicken, add to fajita vegetables or even sprinkle on our Cheese Crisp "Crackers" for an extra kick.
*This recipe can also be made without salt (or with a smaller quantity of salt if you prefer). The spice level will be more concentrated without salt. Please use sparingly.
** This mix is spicy. Please test a small amount before you use it to season an entire recipe.