The southwest seasoning blend has a great smokey heat to it that makes anything from scrambled eggs to your ground turkey taste awesome!
This is one of probably 8 blends that I keep premixed in my spice cabinet. It’s so much easier to just to throw it on some meat and veggies without having to measure out all 7 spices each time I want to add that southwest flavor.
- Sea Salt
- Cracked Black Pepper
- Garlic powder
- Onion powder
- Chili powder
- Smoked paprika
Tips on Making Your Own Seasoning Blends
We really don’t need to spend too much time talking about this recipe, because it’s simply mixed and store! However, there are a few tips I would suggest you take a look at.
I like to use storage jars with wider mouths, like a 2-4 ounce mason jar so that I can fit any size measuring spoon in the jar. The alternative is me converting everything to how many half-teaspoons I need to scoop in and then trying to keep count with a tiny person asking when dinner is going to be ready. Let’s just say, the end results vary…
Make It Your Own
Feel free to make this your own! If you like a little more heat, use chipotle chili powder OR add a little cayenne pepper to the blend. I usually add a sprinkle after since that tiny person I share my house with isn’t into the heat. If you like it a things a little sweeter, a pinch of cinnamon is where it’s at. My husband actually gets mad that I want to put cinnamon in everything…so I’ve had to back off on my cinna-love.
If you only want to make enough for 1 recipe, use the scaling tool on the recipe below to bump it down to 12 servings (1 serving is 1/4 teaspoon)
How to Use Southwest Seasoning Blend
- MEATS. This seasoning goes great on pork, chicken, ground meats and even fish. Shoot for about 2 teaspoons per pound. (I used this in my Southwestern Grilled Chicken Bowls)
- VEGGIES. I would use about a teaspoon per 2 cups of veggies. Chop up a few cups and throw them on a sheet pan with a tablespoon of olive oil and sprinkle this seasoning allover, instant side dish.
- EGGS. This seasoning is so good over scrambled eggs, or in a southwest style frittata.
- GUACAMOLE. Try this blend to make guacamole with, about 1/2 a teaspoon per avocado. So. Good.
- 2 tablespoon sea salt
- 4 teaspoon garlic powder
- 4 teaspoons onion powder
- 1 tablespoon chili powder
- 2 teaspoon cumin
- 2 teaspoons cracked black pepper
- 2 teaspoons smoked paprika
- Mix all ingredients together and store them in an air tight container in a cool, dry place.
**This blog post contains affiliate links to products that I actually use and that align with my values. See my affiliate disclaimer here.
PIN IT NOW, MAKE IT LATER!