SEASONINGS: Fajita Seasoning

This will replace one packet of fajita seasoning:

1 TBSP chili powder
1 TBSP cumin
1/2 tsp oregano
1/2 tsp garlic salt

SEASONINGS: Essence of Emeril

5 TBSP paprika
4 TBSP salt
4 TBSP garlic powder
2 TBSP black pepper
2 TBSP onion powder
2 TBSP cayenne
2 TBSP dried oregano
2 TBSP dried thyme

Mix up the spices and store for up to three months.

SEASONINGS: Chili Powder

I’m always running out of chili powder, so to save Jeff a run to the store, I’ve made my own several times.

1 tsp paprika
2 tsp cumin
1 tsp cayenne
1 tsp oregano
2 tsp garlic

SAZON: Make Your Own

You won’t get quite the same flavor as Goya Sazon con Achiote when you use this recipe, but it is still very tasty.

1 ½ medium onions, chopped
½ green bell pepper, seeded and chopped
½ red bell pepper, seeded and chopped
2 large garlic cloves, peeled and chopped
1 ½ tsp oregano
½ cup scallions, chopped, both green and white parts
¼ cup parsley
¼ cup cilantro, chopped
dash of cayenne pepper
1 ½ tsp sweet paprika
½ cup tomato paste
½ cup olive oil
¼ cup lemon juice
salt, to taste

Combine all of the ingredients in a blender and purée. Then pour the mixture into a saucepan and simmer, stirring constantly, for five minutes.

Cool the mixture and keep it in a bottle or jar in the refrigerator. Or, to keep it longer, freeze it in an ice cube tray and, once frozen, keep the cubes in a plastic bag in your freezer. Drop a few cubes into any recipe you need.

SOFRITO: Make Your Own

1 onion
1 tomato
1 green pepper
2-3 cloves garlic
½ tsp oregano
water, if needed

Puree all of the ingredients in a blender, starting with the tomato. Add water, if needed, for easier blending. Cook the mixture over low heat for 30 minutes. It can be refrigerated for up to 3 weeks or frozen. If you freeze it in an ice cube tray, you can keep to cubes in a plastic bag and use as many as you need for future recipes.