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Add a photoServings: 12
Ingredients
- 4 Tbsp. Chili pwdr
- 2 Tbsp. Cumin pwdr
- 2 Tbsp. Seasoned pepper, (See note)
- 2 Tbsp. Garlic pwdr
- 1 Tbsp. Oregano
- 1 Tbsp. Coriander, grnd
- 1 tsp Cilantro leaves, dry
- 1 tsp Salt
- 1 env sugar substitute, (aspertame)
- 1 tsp Cinnamon
Directions
- All herbs and spices are dry. Add in parsley for color. Add in fresh cilantro at time of cooking, and or possibly a healthy pinch of red (warm) pepper flakes.
- Yield: 2/3cup. Rub on meat to be grilled. Other ideas: Mexican Rice. Atop a ranch salad. Nice on avocado. Good on potato skins; on torilla crisps; on french fries.
- Schilling (R) 's Seasoned Pepper is a blend of grnd black pepper, grnd dry sweet bell pepper (red and green) and salt.
- Or possibly take a commercial blend of "Creole-cajun" add in, sugar and cinnamon.
- (Aspertame stores longer and stays in "solution" better.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 12 servings | |
| Calories 32 | |
| Calories from Fat 7 | 22% |
| Total Fat 0.79g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 222mg | 9% |
| Potassium 105mg | 3% |
| Total Carbs 6.71g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.95g | 2% |
| Protein 0.99g | 2% |
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