Ingredients
-
2
Tablespoons
cumin seeds
-
2
Tablespoons
coriander seeds
-
2
Tablespoons
caraway seed
-
1/2
teaspoon
black peppercorns
-
8
(50 g)
guajillo chile pepper (or similar dried chile), stems and seeds removed
-
2
Tablespoons
paprika
-
1
Tablespoon
garlic powder
-
1
Tablespoon
minced onion
-
1
teaspoon
kosher salt, optional
-
1
teaspoon
dried parsley
-
1
teaspoon
dried oregano
Directions
1. Place cumin seed, coriander seed, caraway seed and black peppercorn into a small skillet set over medium heat. Toast until fragrant, about 2-3 minutes, stirring often, before removing from the pan and allowing to cool completely.
2. Place the guajillo peppers, toasted spice mixture, and the remaining ingredients into the Vitamix container and secure the lid.
3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds, using the tamper to press ingredients toward the blades as needed. Use immediately or store in an airtight container.
Chef's Notes
The pepper stems and seeds in this recipe are removed for heat, however, they may be kept in if desired. Making a fresh spice blend like this brings you confidence that there's no stabilizers, fillers, or other ingredients you don't actually need in your spice blends. Try making small batches at a time to ensure your spices are used at their peak freshness.
Ingredients
-
2
Tablespoons
cumin seeds
-
2
Tablespoons
coriander seeds
-
2
Tablespoons
caraway seed
-
1/2
teaspoon
black peppercorns
-
8
(50 g)
guajillo chile pepper (or similar dried chile), stems and seeds removed
-
2
Tablespoons
paprika
-
1
Tablespoon
garlic powder
-
1
Tablespoon
minced onion
-
1
teaspoon
kosher salt, optional
-
1
teaspoon
dried parsley
-
1
teaspoon
dried oregano
Directions
1. Place cumin seed, coriander seed, caraway seed and black peppercorn into a small skillet set over medium heat. Toast until fragrant, about 2-3 minutes, stirring often, before removing from the pan and allowing to cool completely.
2. Place the guajillo peppers, toasted spice mixture, and the remaining ingredients into the Vitamix container and secure the lid.
3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds, using the tamper to press ingredients toward the blades as needed. Use immediately or store in an airtight container.
Chef's Notes
The pepper stems and seeds in this recipe are removed for heat, however, they may be kept in if desired. Making a fresh spice blend like this brings you confidence that there's no stabilizers, fillers, or other ingredients you don't actually need in your spice blends. Try making small batches at a time to ensure your spices are used at their peak freshness.
Ingredients
-
2
Tablespoons
cumin seeds
-
2
Tablespoons
coriander seeds
-
2
Tablespoons
caraway seed
-
1/2
teaspoon
black peppercorns
-
8
(50 g)
guajillo chile pepper (or similar dried chile), stems and seeds removed
-
2
Tablespoons
paprika
-
1
Tablespoon
garlic powder
-
1
Tablespoon
minced onion
-
1
teaspoon
kosher salt, optional
-
1
teaspoon
dried parsley
-
1
teaspoon
dried oregano
Directions
1. Place cumin seed, coriander seed, caraway seed and black peppercorn into a small skillet set over medium heat. Toast until fragrant, about 2-3 minutes, stirring often, before removing from the pan and allowing to cool completely.
2. Place the guajillo peppers, toasted spice mixture, and the remaining ingredients into the Vitamix container and secure the lid.
3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds, using the tamper to press ingredients toward the blades as needed. Use immediately or store in an airtight container.
Chef's Notes
The pepper stems and seeds in this recipe are removed for heat, however, they may be kept in if desired. Making a fresh spice blend like this brings you confidence that there's no stabilizers, fillers, or other ingredients you don't actually need in your spice blends. Try making small batches at a time to ensure your spices are used at their peak freshness.
Ingredients
-
2
Tablespoons
cumin seeds
-
2
Tablespoons
coriander seeds
-
2
Tablespoons
caraway seed
-
1/2
teaspoon
black peppercorns
-
8
(50 g)
guajillo chile pepper (or similar dried chile), stems and seeds removed
-
2
Tablespoons
paprika
-
1
Tablespoon
garlic powder
-
1
Tablespoon
minced onion
-
1
teaspoon
kosher salt, optional
-
1
teaspoon
dried parsley
-
1
teaspoon
dried oregano
Directions
1. Place cumin seed, coriander seed, caraway seed and black peppercorn into a small skillet set over medium heat. Toast until fragrant, about 2-3 minutes, stirring often, before removing from the pan and allowing to cool completely.
2. Place the guajillo peppers, toasted spice mixture, and the remaining ingredients into the Vitamix container and secure the lid.
3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds, using the tamper to press ingredients toward the blades as needed. Use immediately or store in an airtight container.
Chef's Notes
The pepper stems and seeds in this recipe are removed for heat, however, they may be kept in if desired. Making a fresh spice blend like this brings you confidence that there's no stabilizers, fillers, or other ingredients you don't actually need in your spice blends. Try making small batches at a time to ensure your spices are used at their peak freshness.