Mexican Chili Paste

4 Tbsp. ground cumin
3 Tbsp. paprika (Use a very mild variety!)
1 tsp. ground cayenne pepper
half a red chili crushed.
1 Tbsp. dried oregano
4 cloves ground garlic
1 tsp Himalayan rock salt, or sea salt PLUS Stalks from a bunch of coriander

Directions: Blend together in a small bowl & transfer to an airtight, glass container. (Glass keeps spices better than plastic & won’t react with the spices like plastic does.) Store in a dark, cool place, Preferably the fridge – but trust me cooked in with stock a chopped onion and a squueze of lime – YUM…. works on anything.

Yield: Makes Almost 9 Tbsp. (8 Tbsp. + 2 1/2 tsp.), or a little more than 1/2 c.




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