What is it about winter that brings out the hot and spicy flavours of Latin America? If your like me I eat the most Mexican style food in the winter. Perhaps it is the wistful thinking of warmer weather, perhaps it is how it just makes your whole body cozy and warm. Maybe it is the fact no one in the house complains about the heat of the food… probably that one…
I have a vast selection of spices I keep in my pantry. I am a bit of a stickler for quality spice, I love the flavour good spice has. So, I make my own spice blends and rubs – they are a great staple to keep in the pantry. With the right spices you can create almost anything! I make blends and store them in a mason jar so they are ready to use when I get the notion. Along with chicken bouillon, and “all purpose” pie spice (posted soon) – Tex Mex is one of my go to blends. I use it in pasta bakes, rice and beans, chilies, anything really !
A package of Tex Mex seasoning can have a ton of persvatives and gluten and salt. Making your own you can tailor it to your needs. I do not add starches to my blends – if I need to thicken something I will add it to the recipe not the spice blend.
- 1 tsp Chili Powder
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Paprika
- 1/2 tsp Salt (optional)
- 1/2 tsp Garlic Powder – Make sure you use garlic powder and not garlic salt.
- 1/2 tsp Dried Oregano
- Salt is always optional in homemade seasoning. Feel free to add it to the blend now or wait and add it, to taste, when you make a recipe later. (Just don’t forget it entirely. Salt will bring out the flavors in the recipe you’re making and will allow this seasoning blend to really shine.)
- Combine all ingredients in a bowl. Store in an airtight container for up to 6 months.