Spice Essentials Sodium Free Taco Seasoning Recipes

Steps:

• In a small bowl, crush the basil, marjoram, parsley, thyme and savory. Stir in the remaining ingredients. Store in an airtight container.

Steps:

• Whisk garlic powder, onion powder, black pepper, parsley, basil, oregano, cumin, mustard, cayenne pepper, rosemary, and celery seed together in a bowl.

Steps:

• 1. Stir everything together and store in a jar or plastic container. 7 teaspoons of this mixture equals 1.25oz. pkg. of taco seasoning. So, this makes 3 of those packages. I have also purchased those little zip lock bags and put 7teaspoons of this concoction in each of them so I just need to reach for a bag instead of count out 7 teaspoons each time. Then when you're making the taco meat, the water a normal package of seasoning calls for can actually be added to your seasonings right in the bag and then poured out on your hamburger. Less mess!

Steps:

• Put all ingredients in a labeled (Salt-free-taco) sandwich size zip lock plastic bag.
• Seal and shake.
• I keep my baggies of seasonings I make in an old bread tin, labeling the lip with a smudge free marker.
• Then I can find the seasoning mix I need quickly.
• When ready to use, shake bag before using.
• This makes about 30 teaspoons Serving size is 1 teaspoon for use in recipes.
• if calculating nutritional data purposes.

Steps:

• 1. PREP/PREPARE
• 2. It is all in the Chili Powder: There are a lot of good chili powders in the market, and you probably have a favorite; although I usually make my own, two of my store-bought favorites are: • Red New Mexico Hatch Chili Powder • Mexene Chili Powder If you cannot find these locally, they are available through Amazon, and if you are a Prime member, shipping is free. Is this a great country, or what? This is my homemade version: https://www.justapinch.com/recipes/soup/soup-chili/diy-kick-butt-chili-powder.html?r=1
• 3. This recipe will produce about 8.5 tablespoons of taco spice, and be enough to fill one standard spice bottle and about half of another. When a spice runs out, I scrape the label off the old bottle, and throw it in the dishwater, then when I make a new spice mix, I have a jar to store it in.
• 4. A certain percentage of the population does not like cumin. If you are one of those folks (I am not), then just leave it out, and add a bit more of the other spices, to compensate.
• 5. If you do not have any smoked paprika, I suggest going with a sweet version. But, this ingredient, to me, is important to the overall flavor of the spice mix.
• 6. Gather your ingredients (mise en place).
• 7. Use a spice blender, or mortar and pestle, to crush up the dehydrated onions.
• 8. Mix with the other dry spices, place in a tightly-sealed container, and store in a cool dry place, away from sunlight, until needed.
• 9. PLATE/PRESENT
• 10. Use in any recipe that calls for taco seasoning. FYI: Those packets of taco seasoning that you get at the grocer, each contain 2 tablespoons of seasoning. So, doing the math, you have an equivalent of 4 packets. Enjoy.
• 11. Keep the faith, and keep cooking.