This Chipotle Spice Blend is another recipe from my first ebook As Seen on IG, now available from beyond the paywall. Y’all probably know already that I’ve been working on a product line (of mainly seasonings) for a couple of years now: this isn’t one of them!
I developed this Chipotle Spice Blend to go with Chipotle Roasted Potatoes, but it’s also great in my Southwestern Chicken Stew. There’s very little I can think of that it wouldn’t work for, actually.
Chipotle Spice Blend Ingredient
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Chipotle Spice Blend recipe:
- Chipotle chili powder: Our most important component in this Chipotle Spice Blend. No substitutes! Don’t opt for any with extra identifiers like ‘hot’ or ‘blend’ because likely it won’t be just pure chipotle powder.
- Smoked paprika: It’s gotta be smoked for the whole ‘tex-mex’ vibe we’re going for. Other types just won’t cut it here. Chipotle peppers are smoked jalapenos, so there’s a theme here.
- Granulated garlic: No, it’s not the same as garlic powder. Almost, and enough where garlic powder would be an alright substitute, but granulated garlic is ground much coarser than garlic powder. You can reduce the amount of garlic powder if you use that, but you don’t have to.
- Onion powder: I shouldn’t have to explain this. Mandatory! No substitutes! This Chipotle Spice Blend isn’t the same without it!
- Ground coriander: Cumin or caraway seeds would be a fine substitute if you don’t have any coriander, but try to find some for this if you can. You’re reading this so I assume you trust me? I would never steer you wrong! If you don’t trust me never mind: do what feels right.
- Freshly cracked black pepper: You know, I guess freshly cracked doesn’t matter since you’re bottling and storing this. So if you want to use coarsely ground black pepper for your Chipotle Spice Blend, go right ahead!
- Ground cumin: One of my favorite spices of all time!! I love it so much! It’s so warm and fragrant and just wonderful. If you don’t have ground cumin you can substitute cumin seeds. I would toast them and grind them down using a molcajete or something, but that’s optional.
- Dried Mexican oregano: Mexican oregano tastes different than Mediterranean oregano. I’m not the best at explaining flavors well, but Mexican oregano is stronger and earthier. If you have to substitute another type of Oregano you will need more of it because it’s not as pungent.
- Kosher salt: Sometimes I make this blend with no salt. Often, actually. I like being able to adjust the level of salt in every dish I make. This blend doesn’t call for a lot of salt, but still enough that you’ll want to consider it.
- Cayenne pepper: For a bit of heat in this Chipotle Spice Blend. Omit it, if you like your food mild.
How to Make Chipotle Spice Blend
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Chipotle Spice Blend recipe:
- Make your Chipotle Spice Blend. Toss it all in a small bowl and stir it together with a fork. Alternatively, if you have a spice grinder, run it through. You could also do this in a food processor or blender, but it would work better if you double or triple the recipe.
- Store the Chipotle Spice Blend. Keep in an airtight container in a cool, dry place. I like to use deli cups, or my Rubbermaid Brilliance containers. Use within 6 months for the best flavor.
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