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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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A tasty blend of over a dozen savory spices, this seasoning mix provides authentic taste to Mexican beef, pork, seafood, or chicken dishes. Keeps one year in a covered tin. Recipe was published in the San Diego Union, July 1988. Ingredients:
2 tablespoons chili powder |
1 tablespoon paprika |
1 tablespoon cumin powder |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/2 teaspoon celery salt |
1/4 cup kosher salt or 1/4 cup sea salt |
1 teaspoon dill weed |
1 teaspoon black pepper |
1 teaspoon onion powder |
1/4 teaspoon garlic salt |
1/4 teaspoon curry powder |
1 tablespoon bottled grated fresh lemon rind |
1/2 teaspoon chili powder |
1/2 teaspoon paprika |
1/2 teaspoon crushed oregano leaves |
1/2 teaspoon dried marjoram |
1/2 teaspoon rubbed sage |
Directions:
1. For MEXICAN SEASONING MIX:.
2. Combine ingredients (add 1/2 teaspoon SALT-SPICE) and store in covered container at room temperature. The spice mixture keeps for one year. Makes 5 1/2 tablespoons.
3. For SALT-SPICE:.
4. Combine all ingredients, stirring well. Store the Salt-Spice in a pepper grinder and use it to season foods. Makes about 1/2 cup.
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