Yield: 13 Servings
|4 tablespoons||Chili powder|
|2 tablespoons||Cumin powder|
|2 tablespoons||Seasoned pepper; (See note)|
|2 tablespoons||Garlic powder|
|1 tablespoon||Coriander; ground|
|1 teaspoon||Cilantro leaves; dried|
|1||Envelope sugar substitute; (aspertame)|
All herbs and spices are dried. Add parsley for color. Add fresh cilantro at time of cooking, and or a pinch of red (hot) pepper flakes. Yield: ⅔ cup. Rub on meat to be grilled. Other ideas: Mexican Rice. Atop a ranch salad. Nice on avocado. Good on potato skins; on torilla crisps; on french fries.
Schilling (R) 's Seasoned Pepper is a blend of ground black pepper, ground dried sweet bell pepper (red and green) and salt.
Or take a commercial blend of "Creole-cajun" add, sugar and cinnamon.
(Aspertame stores longer and stays in "solution" better.) Pat (1993).
Recipe by: Pat Hanneman
Posted to recipelu-digest Volume 01 Number 215 by "Laura J.Bettingen" <labette@...> on Nov 7, 1997