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5 from 7 votes

Southwest Spice Blend (with Nightshade Free Option)

This fresh blend of spices is a great addition to almost any appetizer or main dish.
Prep Time4 mins
Total Time5 mins
Course: Appetizer, Main Course
Cuisine: Southwest
Servings: 15


  • Spice jar
  • measuring spoons
  • Funnel


  • 2 tbsp dried oregano
  • 1 tbsp coriander I prefer grinding my own so it is fresh
  • 1 tbsp cumin I prefer grinding my own so it is fresh
  • 1 tsp salt preferably Himalayan pink salt
  • 1 tsp garlic powder
  • 1 tsp black pepper Freshly ground is best
  • 1 tsp ground annatto seed powder ok to leave out if you can't find it
  • 2 tbsp chili powder omit if you need nightshade free
  • 1/2 tsp cayenne omit if you need nightshade free
  • 1 tbsp paprika omit if you need nightshade free


  • Grind your spices in a mortar and pestle or spice grinder, including coriander, cumin and black pepper. I like to coarsely grind the spices to leave some texture in the blend and bigger flavor bursts.
  • Combine all spices in your spice jar and place lid on tightly.
  • *leave out the chili powder, paprika, and cayenne pepper for a nightshade free version. You can increase the amount of annatto powder and black pepper in this case to give more flavor and color.
  • Store in a dark cupboard until ready to use