Ingredients:

  • 1/4 cup Mild or Medium Chili Powder (use high-quality Ancho or New Mexico blend)
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Smoked Paprika (Pimentón Ahumado)
  • 1 Tbsp Dried Oregano (preferably Mexican)
  • 1 tsp Granulated Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Fine Sea Salt (start low; adjust to taste)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 - 1 tsp Cayenne Pepper (adjust based on desired heat intensity)

Instructions:

  1. Measure Accurately: Carefully measure all dry ingredients (Chili Powder, Cumin, Paprika, Oregano, Garlic and Onion Powder, Salt, Pepper, and Cayenne) into the small mixing bowl.
  2. Whisk and Integrate: Using a whisk or fork, gently stir the ingredients until they are thoroughly combined. Ensure there are no clumps of individual spices left; the mixture should be a uniform colour throughout.
  3. Check Consistency: Visually inspect the blend. It should be a rich, reddish-brown colour.
  4. Taste Test (Optional): Dip the tip of your finger into the blend (be mindful of the cayenne!) to check the salt and heat balance. Adjust salt or cayenne as necessary.
  5. Transfer: Use a spoon or a small funnel to transfer the prepared seasoning into a clean, dry, airtight jar or container.
  6. Label and Store: Label the container with the date. Store the seasoning in a cool, dark pantry away from direct heat or steam.