Back to Recipes

Mexican Blend

Ethnic, Sauces, Vegetarian, Low Phosphorus, Low Potassium, Low Protein, Low Sodium

Ingredients

Based on based on 2 tablespoons servings per recipe.

  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon cinnamon

Preparation

  1. Mix together all ingredients and store in an air-tight container.
    Ground spices are good for one year and whole spices are good for two years.

About This Recipe

Ditch the prepackaged mix and make your own low salt south of the border flavored spice blend.

More recipes like this


No-Bake Peanut Butter Balls


Desserts, Holidays, Snacks, Vegetarian

Mashed Parsnips


Dinner, Vegetarian, Low Phosphorus, High Potassium

Spicy Honey Mustard Chicken


Dinner, Low Phosphorus, Low Potassium, High Protein