The recipe I used has no salt and the extra I made can be stored in the spice cabinet for next time we eat tacos.
INGREDIENTS:
4 tbsp chili powder
3 tbsp, plus 1 tsp. paprika
3 tbsp ground cumin
1 tbsp, plus 2 tsp onion powder
1 tsp garlic powder
1/4 tsp cayenne pepper
DIRECTIONS:
In a small bowl, mix together chili powder, paprika, ground cumin, onion powder, garlic powder, and cayenne pepper. Store in an air-tight container.
I used three tablespoons of this mix with our one pound of venison.
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