What to do with used glass jars and bottles? How about making up thie Homemade Chili Seasoning Mix to give for gifts, or to keep in your own pantry. Stored in a cool dry place, these should last for up to six months.
The chili seasoning mixes in my local supermarket do contain the ingredients you’d expect, like paprika, chili, cumin, oregano, pepper and garlic, but they also contain “Spices” (why not specify which spices? Seems a bit suspicious to me) and” Anti-caking Agent (551)”. Well, I don’t know about you, but I’d rather not consume anti-caking agent.
As well as using better ingredients, it’s also far cheaper to make your own and you can experiment to find your favourite blend.
I’m growing a few different types of pepper in my veggie bed, so when these are ready, I’ll be dehydrating them and adding them to this recipe. In the meantime, I buy ready dried peppers. I’ve got an Indian shop and a much larger Asian supermarket near me, so I tend to try this with a few different varieties of chili peppers. I’ve seen so many varieties – Cayenne, Serrano, Cascabel, Habanero, Tabasco, Poblano, Guajillo, Jolokia, Chipotle, Ancho, Ayenne, Bullseye and Bullhorn – so see what’s available near you and try a few different blends.
Recipe: Homemade Chili Seasoning Mix
Equipment
- Hot pan
- Pestle and mortar (or blender)
- Airtight container
Ingredients
- 6-8 whole dried peppers of your choice
- 2 teaspoons cumin seeds
- 1 teaspoon garlic powder
- 1 teaspoon oregeno
- 1 teaspoon paprika smoked
Instructions
- Toast the Peppers: First, in a hot pan, toast the chili peppers for a few minutes, taking care not to allow them to burn. When the smell starts to release, remove them from the pan and allow them to cool.
- Toast the Cumin Seeds: Next, toast the cumin seeds in the same pan, stirring constantly to ensure they don’t burn.
- Remove Seeds: Remove the seeds from the chili peppers to be used in another recipe. If you want your seasoning extra hot, you may like to add in a few of these seeds.
- Grind the Ingredients: With a pestle and mortar (or a blender), grind up the chili peppers and cumin seeds into a powder.
- Mix Ingredients: Add in the garlic powder, oregano, and smoked paprika. Mix thoroughly to combine.
- Store: Make sure you store the seasoning mix in an airtight container (like a jar) to keep it dry. Shake the container before using to ensure it is thoroughly mixed.
Creating this Homemade Chili Seasoning Mix is a fantastic way to ensure you always have a flavorful and healthy seasoning option on hand. By avoiding additives and using only the best ingredients, you can enhance your dishes while staying true to your Paleo lifestyle.
This seasoning mix is versatile and can be used in a variety of dishes, from chili and soups to grilled meats and roasted vegetables. Experiment with different types of peppers to find the perfect blend for your taste.
I hope you enjoy making and using this Homemade Chili Seasoning Mix. For more creative and healthy Paleo recipes, be sure to explore my blog. I’d love to hear your thoughts and any variations you made to the recipe, so please share in the comments below. Happy cooking and enjoy your seasoning mix!
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