If you like the heat, leave the seeds in the chili pepper and add a bit more cayenne. The amounts used here are suitable for everyone in the family. The addition of sea vegetable seasonings enhances the flavors of the other ingredients while adding chlorophyll and other vital nutrients.
Yield: ½ cup, enough for two pounds of chicken, meat or tempeh
½-1 dried chili pepper, seeded
1 tablespoon cumin
2 teaspoons chili powder
2 teaspoons kudzu root powder or arrowroot powder
2 teaspoons multi-mineral sea salt
1 tablespoon granulated garlic
1 tablespoon onion powder
1-1/2 tablespoon smoked paprika
Pinch cayenne or finely ground red pepper flakes
Combine chili with all ingredients in a food processor and blend until a powdery mix. Store in a spice jar in a cool, dry place.
Note: when making tacos or fajitas, add seasoning after meat has cooked and add 2/3 cup water. Simmer until thickened. Cover until ready to eat.