A plethora of herbs and spices mixed together to make a robust Kitchen-made Southwest Seasoning. Reliable for chicken, turkey, pork or beef and can be used in a ton of different recipes. Yields a 1/2 cup.

I’ve got another spice blend for your collection!

Over Christmas break, I pulled together what might be my most go-to salad. It’s a southwest salad that is loaded with all the veggies and topped with chopped seasoned chicken.

After making it twice, I’ve decided that it’s time to share the love with all of you. Which means, first up is the DEPENDABLE from-scratch southwest seasoning blend.

To make the Southwest seasoning, gather:

ancho chili powder
cumin
smoked paprika
(regular) paprika
garlic powder
oregano
kosher salt
ground coriander
onion powder
turmeric
ground black pepper
cayenne pepper

There’s no right or wrong brand. I will first say, buy what you can afford. However, not all spices are created equal as you tend to get what you pay for. Currently I use Morton & Bassett (not sponsored) because I find their spices to be top notch in texture, color and flavor. A regular here and respect what their company stands for not only with charitable work but also quality control. With that said some other welcome brands I’ve used over the years are Simple Organic, Frontier Co-op and Penzys.

Measure and add 2 tablespoons ancho chili powder, 1 tablespoon each cumin, smoked paprika, (regular) paprika, garlic powder, oregano and kosher salt. Then you will also need; 2 teaspoons each of ground coriander, onion powder and turmeric, 1 teaspoon ground black pepper and cayenne pepper into a jar.

Stir well until combined.

Store the Southwest seasoning blend in an airtight container or small jar and in a cool dry place for 6 months or longer.

That’s it! I’d love to know how you use this seasoning! Please let me know what you made with it by leaving a comment below.