This homemade southwest seasoning recipe takes just minutes to mix together and has so much flavor! Use for chicken, fish and veggies.
We are back from a holiday weekend at the beach and it was so fun! We were able to (safely) go to the beach and the pool and had great weather and plenty of sunshine. The kiddos – and our chocolate lab – were in heaven.
It’s kind-of a downer to be back home (as much as a homebody as I am) but I do have a get together tonight with my girls to look forward to. We’re going to my friend’s house who lives on the lake and has a huge backyard. We’ll all bring our own chairs, snacks and drinks and hang out together for a few hours. (At least 6 feet part, of course.) ❤️
Let’s move on to the food though.
Making your own spice mixes is super simple and so satisfying.
Today it’s this really flavorful southwest seasoning, which I also love to keep on hand because it’s so versatile.
And so crazy easy to make yourself!
You just measure out the different spices, mix them together well and bam! You are done.
Plus, you get to control the ingredients, which means you’ll have a mix that’s much lower in sodium than a store-bought variety. And ours doesn’t contain any weird preservatives or unknown “flavor agents.”
And the flavor is so much better too because it’s fresher and only what you really need, none of those extras.
My version is based on Emeril Lagasse’s recipe. I just toned down the spicy level a bit by using a little less cayenne and crushed red pepper than he calls for.
It’s an easy thing to adjust so you can increase or decrease yours as well.
You’ll love having this on hand to add some great flavor to grilled or roasted chicken or fish, to chicken and veggie skillets, vegetables for grain bowls and so much more.
It’s the seasoning for my 15-minute southwest baked salmon, which is perfect for a quick weeknight dinner. And the seasoning in southwest sheet pan chicken and veggies, which is great for a hands-off dinner.
You can also use it to season slow cooker deli turkey, which I make to have on hand for sandwiches.
With this on hand, you’ll be finding tons of new great ways to use it!
Now, I’ve got some notes, tips and FAQs coming up below on how to make southwest seasoning. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on homemade southwest seasoning:
- The recipe calls for the basic seasonings – regular chili powder and paprika – but you can change up the flavors by using an ancho chili powder and/or smoked paprika if you prefer.
- This includes cayenne and crushed red pepper but the overall seasoning mix isn’t spicy. As mentioned, I’ve toned down how much of both of those ingredients are used. Feel free to play with these to add some extra spice if you like.
- This recipe makes about 1/2 cup so you’ll be able to use it for several dishes. (It stores well. Keep reading for those details.)
Now for a few FAQs…
What’s in southwest seasoning?
The spices we are using are chili powder, paprika, ground coriander, garlic powder, cumin, oregano, cayenne pepper, crushed red pepper, and salt and pepper.
How to store southwestern seasoning:
This seasoning mix should be stored in an airtight container or small covered jar to keep it as fresh as possible.
I have and love these small OXO containers, which I use for all different kinds of seasoning mixes. (They are also great for nuts, trail mix, snacks, etc.)
How long does southwest seasoning last?
It will last up to six months. The freshness will begin to decline after that. Be sure to store it in a covered container or small jar at room temperature.
Ta da! You are ready to get measuring and mixing. And then enjoying this delicious seasoning.
Speaking of how to use it… here are a few more ideas.
These recipes don’t specifically call for it, but you can substitute some of this seasoning mix for any of them.
- 15-minute southwest chicken skillet
- Southwest vegetarian quinoa skillet
- Southwestern chicken and veggie frittata
- Healthy chicken and zucchini skillet with corn
I hope you give this a try!
P.S. Stay tuned: I’ve got a sheet pan chicken recipe coming up tomorrow that uses this seasoning.
You can also sign up for my free e-newsletter to get all of my new recipes delivered straight to your inbox so you never miss a thing. I’ll even send you my free e-cookbook, Healthy Weeknight Dinners, as a thank you!
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon ground coriander
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon crushed red pepper
- Combine all ingredients well. Store in an airtight container or jar at room temperature for up to 6 months.
The recipe calls for the basic seasonings - regular chili powder and paprika - but you can change up the flavors by using an ancho chili powder and/or smoked paprika if you prefer.
This includes cayenne and crushed red pepper but the overall seasoning mix isn’t spicy. Feel free to play with these to add some extra spice if you like.
Based on a recipe by Emeril Lagasse.
Serving Size:2 tablespoons
Amount Per Serving: Calories: 40Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1708mgCarbohydrates: 8gFiber: 4gSugar: 1gProtein: 2g