Chili & Mexican Spice

 

Inspired by this page and is much better than anything you can buy. Here you can choose how strong it should be. I made this recipe as one of the homemade Christmas gifts this year and it was successful. The recipe consists of two parts: A basic chili powder, which also forms the base of other strong spices (it must be experimented with :)) and then the Mexican spice itself built on the chili powder.

CHILI SPICE
4 TBSP. PAPRIKA
4 TBSP. OREGANO
2½ TSP. CUMIN
2½ TSP. GARLIC POWDER
2½ TSP. CAYENNE PEPPER
1½ TSP. ONION POWDER

Mix it all together and blend it into a fine powder in a blender or a spice grinder.

Store it in a clean jar, in a dry and dark place

MEXICAN SPICES:
60 G

4 TBSP. CHILI POWDER
1 TSP. GARLIC POWDER
1 TSP. ONION POWDER
1 TSP. DRIED OREGANO
2 TSP. PAPRIKA
1½ TSP. GROUND CORIANDER
5 TSP. GROUND CUMIN
2 TSP. SALT
2 TSP. BLACK PEPPER

 

Mix it all together and blend it into a fine powder in a blender or a spice grinder.

Store it in a clean jar, in a dry and dark place, or use it immediately.

Three to four teaspoons are enough for 500 g of minced meat, as the recipe is hot.

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