Chipotle Tex-Mex Seasoning

Today I ground up some dried chipotle peppers and put together a Southwest seasoning mix. Chipotle peppers are ripe red jalapeños which have been smoked and sometimes dried.

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I tore the peppers into pieces and ground them in a coffee grinder three or four at a time. The peppers weren’t 100% dry and they were kind of tough to grind to a powder so I sifted the grindings with a sieve and returned what remained in the sieve back into the coffee grinder to be reground with the next batch of peppers. Along with the chipotles I also ground whole cumin seed, kosher salt, oregano and a little sugar to compliment the natural sweetness of the ripe jalapeños. I also added garlic and onion powders to the mix.

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Since I’m not using any kind of anti-caking agent such as tricalcium phosphate or calcium silicate I wanted to make sure the mixture was good and dry. I spread it out on a tray and put it in a 170ºF oven for about 20 minutes stirring every now and then. This is a seasoning mix I will use often since Tex-Mex is one of my favorite cuisines.

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18 thoughts on “Chipotle Tex-Mex Seasoning

    1. No, I didn’t measure anything. Initially I was just going to grind up the peppers to use in cooking as is. Adding the other ingredients was an afterthought. Ground chipotle was the main ingredient, followed by a much smaller amount of cumin seed and even lesser amounts of sugar, salt, oregano and onion powder. I used very little garlic powder. It was really just according to taste and smell. Sorry I can’t be more specific.

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