Posted on Leave a comment

Tex-Mex Seasoning


  • 2 tablespoons chili powder
  • 4 teaspoons paprika powder
  • 4 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon chili flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 2 pinches ground cinnamon
  • 2 pinches ground cloves
  • 2 tablespoons sea salt


  • Thoroughly mix together all the spices.Pour into a jar with a tight-fitting lid.
  • If you use whole seeds, grind in a grinder either in advance or when cooking.
  • Keep the spices in a dark, dry and cool/ room temperature place. Small tin cans are great.
  • Make a big batch to last for 4–6 months; after this the spices will lose some flavor and color. They won’t go bad, but will just be less powerful.


Leave a Reply

Your email address will not be published. Required fields are marked *

forty two − thirty six =