- 1 t chili powder (see note)
- 1 t ground cumin
- 1 t salt - table
- 1/2 t onion powder
- 1/4 t garlic powder
- 1/4 t cayenne pepper
- 1/4 t freshly ground black pepper
Mix all ingredients together, and then keep in an airtight container.
SJ Note: For that first ingredient, the source uses 1 T of a chili powder blend, like McCormick's: ingredients listed as "Chili Pepper, Spices, Salt, Silicon Dioxide (Added To Make Free Flowing), And Garlic." I don't think we have that sort of thing here in the UK, but whether we do or not, I'm sticking with the pure chili powder (which is ground chili peppers and nothing else) since a large part of why I cook from scratch is to know that I'll keep getting the same thing every time! If a company alters its recipe or goes out of business, I have to figure out some other thing to do, and that's rather annoying. I'd rather just stock pure herbs and spices and make my own blends. As such, this recipe will need some tinkering, I expect, before I can replicate the "spices" in that ingredient list! I've dropped the quantity to start with, since pure chili powder is massively hotter than chili powder blends.