I am not sure if you are like me but I really always wanted to be in the kitchen and out in no time. As a result, I resorted to using a lot of pre-made seasonings for my food. Seasonings that were either too salty, or not enough salt, or was clumped together when I opened the packet. I decided that I needed to make my own seasoning so that I can control the salt levels and avoid the processed additives.
I don't have a specific brand of spice that I stick to. I usually grab what I see (usually McCormick or Badia). I always visit the spice aisle to see what "new" spices or combination of spices I may find.
So let's dig in the pantry (or I may be the only person with layers and layers of condiments in there) and pull out our spices:
- Chili powder
- Chicken bouillon (optional)
- Garlic powder
- Cayenne powder
- Onion powder
And voila you are a fajita seasoning master
This mixture gives me approximately 3 - 4 tablespoons of seasoning.
You can easily, double, triple it and store in an airtight container (that has been fully dried) and added to your pantry for later use.
So easy, In fact, that was faster than going to the store, standing in line and paying for a premade pack of seasoning.