There’s not much that’s greater in the spice world than finding a grocery store with a huge selection of bulk spices. Ours here in Bozeman is the local Community Co-Op, generally overpriced, but with high-quality produce and a wide range of hard-to-find items. The bulk section, however, is awesome. Herbs, spices and spice blends, honey, GYO (grind-your-own) peanut butter, loose leaf teas, “Buzz Beans” (aka chocolate-covered espresso bean deliciousness), cereals, soup mixes, dried goods, oils and vinegars, specialty powders and flours, you name it – you can find it at the co-op. They have organic ($$$) and non-organic ($) options for most things as well. It’s like the bulk section at WinCo but with a whole section of gluten-free alternatives and blooming teas instead of bins of gummy candy… which is generally awesome, but really unfortunate sometimes.
The point of this is that I have started making my own fajita seasoning, as I discovered that the components of the store-bought stuff are usually stocked in my cupboard anyway. Unless it’s on sale, I rarely buy spices that aren’t in bulk. They’re just too expensive. The great part about making your own fajita seasoning is that you can control the salt, as well as the level of heat. This recipe makes just enough to fill up my little 1-cup plastic jar:
- 3 Tbsp cornstarch
- 4 Tbsp chili powder
- 3 tsp each white sugar, paprika, onion powder, garlic powder
- 1 tsp each cumin, coriander, fine sea salt or kosher salt
- 2 tsp cayenne pepper
- 1/2 tsp crushed red pepper flakes
Mix together with the measuring spoons, breaking up clumpy cornstarch on the side of the bowl. Carefully scoop into your own container, and use for delicious things! I actually don’t really make fajitas very often… I use this a teaspoon or two at a time as an easy spice and thickener for soups. This is my 3rd batch in about a year.