"*" See Kitchen Notes for more information or links to special ingredients.
Put all ingredients in a large bowl and gently whisk until well combined.
Chile Powders – Here’s where you can go wild and have fun. I, of course, am partial to New Mexico chile powders, however, there are so many chile powders out there that it’s fun to mix and match a variety of chile. Because it’s a spice blend, you don’t have to worry as much about getting it too hot. I actually found it was more of a problem getting it hot enough. The green chile powder definitely needed a little more heat and thus the Pimente x Bhut, a really HOT chile powder that I got from Fords Fiery Foods and Plants.
Here are some sources for New Mexico Red and Green Chile Powders.
Sea Salt – Because the chile powders are ground so fine, it’s best to use a fine ground sea salt as well. This allows the salt and the powders to blend better and not separate during use.
The Herbs – Oregano was a no brainer for the red chile, but I had to do some testing for the right herb for the green chile powder. The thyme worked great, but then, just on a whim, I tried it with lemon thyme. Bingo! However, I know unless you grow it, you’re not going to be able to find dried lemon thyme, so don’t hesitate to use regular thyme. In fact, in order to get that hint lemon, you could substitute one teaspoon of the sea salt with a lemon infused sea salt.
Garlic and Onion Powders – Be sure to use “powders” and not “salts”.
Be sure to review the many uses of these spices listed near the beginning of this post.
Recipe author: MJ of MJ's Kitchen