Ingredients:

  • 2 tbsp Mild Chili Powder
  • 1 tbsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Mexican Oregano
  • 1 tsp Kosher Salt
  • 0.5 tsp Freshly Ground Black Pepper
  • 0.5 tsp Cayenne Pepper
  • 0.5 tsp Coconut Sugar

Instructions:

  1. Measure out your chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, cayenne, and sugar into a clean, dry bowl.
  2. Use a small balloon whisk or a fork to stir the mixture. Keep whisking until no clumps of garlic or onion powder remain. Note: This ensures every tablespoon of the mix has the same flavor profile.
  3. Transfer the finished blend into an airtight glass mason jar. Note: Glass prevents the aromatic oils from leaching out or being absorbed.
  4. Seal the lid tightly and store the jar in a cool, dark place like a pantry or spice drawer.
  5. When you are ready to cook, shake the jar vigorously. Note: Since we aren't using anti caking agents, the heavier salt can settle at the bottom.
  6. For every 1 pound of protein (chicken, beef, or shrimp), measure out 2 tablespoons of the seasoning.
  7. Heat your skillet with a tablespoon of oil until it is shimmering.
  8. Add the spices to the oil for 30 seconds until they smell fragrant and slightly toasted. Note: This blooming technique doubles the flavor intensity.
  9. Immediately add your meat to the pan to coat it in the seasoned oil.
  10. Toss in your sliced onions and peppers once the meat has a good sear on it.