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Southwest Spice Blend

Southwest Spice Blend - recipe card
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A robust, smoky, and slightly spicy seasoning blend inspired by the flavors of the American Southwest. This versatile mix combines earthy cumin, smoky paprika, and mild heat with garlic and onion for depth, perfect for seasoning meats, vegetables, beans, or rice.

Ingredients

Scale
  • 1 1/2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons garlic powder
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 3/8 teaspoon freshly ground black pepper (or scant 1/2 teaspoon)
  • 1/8 teaspoon cayenne pepper (or a generous pinch)

Instructions

  1. Gather all ingredients and a small bowl or jar. Verify that each spice is fresh—smell the cumin and paprika; they should be aromatic and not faded. Old spices will produce a flat blend.
  2. Measure each spice precisely using standard measuring spoons. For the chili powder, spoon it into the tablespoon measure and level off with a straight edge. For the 3/8 teaspoon black pepper, use a 1/4 teaspoon plus a rounded 1/8 teaspoon, or simply a generous 1/4 teaspoon if exactness is less critical.
  3. Add all the measured spices into the bowl. Use a small whisk or fork to stir the mixture thoroughly, breaking up any clumps in the chili powder or garlic powder. The blend should have an even, deep reddish-brown color with no streaks of any individual spice.
  4. Transfer the finished blend to an airtight container, such as a small glass jar with a tight-fitting lid. Label the jar with the name and date—this mix keeps its peak flavor for about 3 months. For best results, store away from heat, light, and moisture, such as in a cool, dark pantry.
  5. To use, add 1 tablespoon of the blend per pound of protein or per 4 servings of vegetables. For a more intense flavor, toast the dry blend in a skillet over medium heat for 30 seconds, stirring constantly, until fragrant—be careful not to burn it.

Notes

Store in an airtight container in a cool, dark place for up to 3 months. For longer storage (up to 6 months), keep in the freezer; the spices will not freeze solid but will retain potency. Shake or stir before each use, as settling can occur. This blend replaces most commercial taco or fajita seasoning mixes. To use as a dry rub, apply 1 tablespoon per pound of meat and let sit at room temperature for 15 minutes before cooking.

Nutrition

Keywords: southwest spice blend, hello fresh copycat, homemade taco seasoning, southwestern seasoning, chili powder mix, cumin paprika blend, spice mix for chicken, easy spice recipe, no-cook seasoning, condiment

Find it online: https://copycatkitchenco.com/southwest-spice-blend/