No home kitchen is without its jar of Cajun, Latin, Southwest, blackening, or other exciting spice blend. There are plenty of great ones out there, and if you have a brand you like, you should stick with it. Just make sure that the first ingredient isn’t salt, as that is usually the sign of an inferior product. If you want to go all-out, we like to use (or build upon) this all-purpose blend for many of our Latin or Southwest dishes.
Ingredients
- •30 ml (2 tablespoons) paprika
- •30 ml (2 tablespoons) ground cumin
- •15 ml (1 tablespoon) granulated garlic
- •15 ml (1 tablespoon) granulated onion
- •15 ml (1 tablespoon) salt
- •15 ml (1 tablespoon) freshly ground black pepper
- •10 ml (2 teaspoons) dried oregano
- •10 ml (2 teaspoons) dried thyme
- •10 ml (2 teaspoons) ground chipotle pepper
- •5 ml (1 teaspoon) cayenne
- •5 ml (1 teaspoon) ground coriander
- •1.2 ml (¼ teaspoon) ground cloves
Preparation
Using a spice grinder or clean coffee grinder, pulse the ingredients to make a coarse powder. Transfer to an airtight container and store at room temperature for up to 2 weeks.