Mom is from New Hampster, and as such, she is a wimp when it comes to hot foods. So instead of using hot chili powder for stuff, she uses Emeril's Southwest Seasoning. She ran out recently, and had to mix up another batch. So this Thursday Thirteen is about making some Emeril's Southwest Seasoning.
Thursday Thirteen: Southwest Seasoning
1. You need a clean jar that will hold a little over 1/2 cup. This is a clean jelly jar.
2. Add 2 tablespoons chili powder. Use hot, mild, or whatever you like.
3. Next add 2 teaspoons of ground cumin. Mom gets a lot of her spices in bulk at the local Indian food store down the street.
4. Add 2 tablespoons of paprika. Mom has some smoked paprika called Pimenton de la Vera.
5. Add 1 teaspoon of ground black pepper.
6. Next add 1 tablespoon ground coriander. (Mom puts coriander in her guacamole.)
7. Now add 1 teaspoon cayenne pepper.
8. Add 1 tablespoon garlic powder.
9. Now add 1 teaspoon crushed red pepper. Or more if you really like things hot and spicy.
10. Add 1 tablespoon salt.
11. Last, add 1 tablespoon dried oregano. Mom used some Mexican Oregano from Rancho Gordo.
12. Now mix it all up until it is well blended. It will look like this, on the right. Kinda boring, which is why when Mom gives this mixture as gifts, she leaves it like the "sand art" on the left.
13. And here's a fuzzy picture of the recipe.
Mom uses this stuff in Chili, on Macaroni & Cheese, in Deviled Eggs, in Scrambled Eggs, in rice, in soup, on chicken, or on or in anything that needs a little kick in the patootie.Naturally I never touch the stuff.
