Ingredients:

  • 3 tbsp Chili powder (24g)
  • 1 tbsp Ground cumin (6g)
  • 1 tsp Smoked paprika (2g)
  • 1 tsp Onion powder (2.5g)
  • 1 tsp Garlic powder (3g)
  • 1 tsp Dried Mexican oregano (1g)
  • 1 tsp Sea salt (6g)
  • 1 tsp Freshly ground black pepper (2g)
  • 0.5 tsp Cayenne pepper (1g)
  • 0.5 tsp Red pepper flakes (1g)

Instructions:

  1. Clean your workspace. Ensure your bowl and spoons are bone dry. Note: Even a drop of water will cause the spices to clump and eventually mold.
  2. Measure the chili powder. Place 3 tbsp Chili powder into the center of your bowl. Note: This acts as the anchor for the other spices.
  3. Add the aromatics. Stir in 1 tbsp Ground cumin, 1 tsp Onion powder, and 1 tsp Garlic powder until no clumps remain.
  4. Infuse the smoke. Add 1 tsp Smoked paprika and 1 tsp Freshly ground black pepper.
  5. Release the herbs. Rub 1 tsp Dried Mexican oregano between your palms directly over the bowl until it shatters into fine pieces.
  6. Balance the salt. Sprinkle in 1 tsp Sea salt. Note: Use a fine grain so it distributes evenly through the mix.
  7. Dial in the heat. Add 0.5 tsp Cayenne pepper and 0.5 tsp Red pepper flakes.
  8. Whisk thoroughly. Use a small whisk or fork to combine for about 30 seconds until the color is a uniform brick red.
  9. Transfer for storage. Use a funnel to pour the mix into an airtight glass jar.
  10. Label and date. Write the date on the lid. Note: Spices lose their potency after about 6 months.