Southwest Spice Blend
A simple combination of herbs and spices give you a supply of your own homemade Southwest Spice Blend. Use it for grilling or roasting meats, and more.
Servings 12 Tablespoons
Calories 15kcal
Ingredients
- ⅓ Cup Dried Onion Flakes
- ¼ Cup Dried Parsley Flakes
- 1 Tablespoon Chicken Bouillon Powder or granules
- 1 Tablespoon Chili Powder
- 2 Tablespoons Crushed Red Pepper Flakes or 1 Tablespoon New Mexico Red Chile Powder
- 1 teaspoon Mexican Oregano
- ½ teaspoon Garlic Powder
- ½ teaspoon Kosher Salt
Instructions
- Add all ingredients in a small bowl and use a whisk to combine.
- Transfer to a Mason type jar with a tight fitting lid.
- Store in your pantry alongside your other spice blends.
- When ready to use, shake the jar well to redistribute the ingredients. This is a mix of large, fine, medium sized ingredients. Smaller spices may settle to the bottom of the jar.
Notes
Tips for Success
- A good rule of thumb to use this Southwest spice mix is to plan on one tablespoon per pound of meat.
- All of the spices used to make this recipe are easily found on the spice aisle at your local grocer and you may already have everything you need on hand.
- Store in an airtight container in a cool dry place. A Mason-style jar works well here. Shake jar before each use to distribute spices well.
Nutrition
Serving: 1Tablespoon | Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 232mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 606IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg