Yield: 13 Servings
Measure | Ingredient |
---|---|
4 tablespoons | Chili powder |
2 tablespoons | Cumin powder |
2 tablespoons | Seasoned pepper; (See note) |
2 tablespoons | Garlic powder |
1 tablespoon | Oregano |
1 tablespoon | Coriander; ground |
1 teaspoon | Cilantro leaves; dried |
1 teaspoon | Salt |
1 \N | Envelope sugar substitute; (aspertame) |
1 teaspoon | Cinnamon |
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