Mexican Spice Blend

Living in the southwest I have come to use a lot of spices that I was not previously familiar with.  Like I have said before, I grew up in a spice-free Italian home.  So, black pepper was about it.  Now, I have come to love so many flavors, Mexican included.  So, to make things easy on myself I developed a great blend of these spices.  The Mexican Spice Mix is not too spicy, you will notice it does not contain cayenne pepper.  I hope you enjoy!

Yield: 1 1/2 cups

Author: Donna Elick

Mexican Spice Blend

The Mexican Spice Mix is not too spicy, you will notice it does not contain cayenne pepper. I hope you enjoy!

Prep time: 5 MinTotal time: 5 Min

Ingredients

• 1/2 cup New Mexico chili powder

• 1/4 cup smoked paprika

• 1/4 cup ground cumin

• 2 tablespoons garlic powder

• 2 tablespoons onion powder

• 2 tablespoons dried oregano leaves (I prefer Mexican Oregano)

• 4 teaspoons crushed red pepper flakes

• 2 teaspoons cayenne pepper

Instructions

1. Combine in a small bowl. Pour into an air-tight container. Enjoy in your dishes to add a Mexican flavor!

2. For maximum freshness and potency, it is best to store herbs in a sealed airtight container, away from light and heat. Also, moisture can cause caking and other problems. So, it's best to avoid the stove and the refrigerator.  Replace ground herbs and spices every 6-9 months. If the color has faded, most likely so has the flavor. Time to make fresh ones.

3. I make a double batch and store them in an old glass milk bottle in my cabinet.

https://www.theslowroasteditalian.com/2011/07/mexican-spice-mix_05.html

Recipe developed by Donna Elick forThe Slow Roasted Italian
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