When my husband and I lived in Michigan there was an Outback Steakhouse right down the street. We often would “belly-up” to the bar and order wings for an appetizer. If we didn’t get steak for our entrees we would order salmon or pork. The wings, salmon, and pork seemed to have a similar seasoning profile. I would eat slowly and savor each bite to try to pick out each flavor. When we moved to California we no longer had our favorite local restaurant so close, so I became motivated to recreate these dishes at home. I knew the spice blend would be key for several recipes. I use this on chicken, salmon, and pork. This Southwest Seasoning is my “house” seasoning. I hope you like it too! Note: if you are avoiding gluten, double check the spices to make sure they are clean.
Housemade Southwest Seasoning
1 part chili powder
2 part cumin
2 part paprika
2 part salt
1 part black pepper
1 part onion powder
1 part garlic powder
1 part (more or less) cayenne – this will determine the kick
1. Gather all the ingredients and determine your “measure.” I used a tablespoon and ended up with about a cup of seasoning.
2. Measure and mix all the spices in an airtight container.
Housemade Southwest Seasoning
Ingredients
- 1 part chili powder
- 2 part cumin
- 2 part paprika
- 2 part salt
- 1 part black pepper
- 1 part onion powder
- 1 part garlic powder
- 1 part (more or less) cayenne – this will determine the kick
Directions
- Step 1 1. Gather all the ingredients and determine your “measure.” I used a tablespoon and ended up with about a cup of seasoning.
- Step 2 2. Measure and mix all the spices in an airtight container.
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