1In a small bowl, combine chili powder, cumin, paprika, sugar, garlic powder, onion powder, cayenne pepper to taste, and salt to taste.
2In a small bowl, combine chili powder, cumin, paprika, sugar, garlic powder, onion powder, cayenne pepper to taste, and salt to taste.
3In a small bowl, combine chili powder, cumin, paprika, sugar, garlic powder, onion powder, cayenne pepper to taste, and salt to taste.
4Store in an airtight container
5Store in an airtight container
6Store in an airtight container
Ingredients
4 teaspoons chili powder
4 teaspoons chili powder
4 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons ground cumin
2 teaspoons ground cumin
2 teaspoons paprika (see note 1)
2 teaspoons paprika (see note 1)
2 teaspoons paprika (see note 1)
2 teaspoons granulated sugar (see note 2)
2 teaspoons granulated sugar (see note 2)
2 teaspoons granulated sugar (see note 2)
1 teaspoon garlic powder
1 teaspoon garlic powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon onion powder
1 teaspoon onion powder
0.5 teaspoon cayenne pepper (to taste (see note 3))
0.5 teaspoon cayenne pepper (to taste (see note 3))
0.5 teaspoon cayenne pepper (to taste (see note 3))
1 teaspoon salt (to taste)
1 teaspoon salt (to taste)
1 teaspoon salt (to taste)
Equipment
small bowlairtight containerspice grinder (optional)plastic bag (optional)large skillet
Tips
Both sweet and smoked paprika work.
Leave out sugar if you want to.
Add more cayenne pepper if you like spicy food, omit entirely if you don’t.
Makes enough seasoning for 4 pounds of beef, chicken, or shrimp.
Store in an airtight container for up to 6 months.
For chicken fajitas: marinate chicken for at least 30 minutes (room temperature) or up to 1 hour (refrigerated). Cook until internal temperature reaches 160 degrees. Rest for 5 minutes before cutting into strips