Recipe: Homemade Chili Seasoning Mix
This Homemade Chili Seasoning Mix is an easy and economical way to add flavour to your dishes. Free from additives and anti-caking agents, it’s a perfect Paleo blend that can be customized with your favorite dried peppers. Store in a cool, dry place for up to six months.
Servings: 1 cup
Calories: 20kcal
Cost: $5
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.