A few years ago, I realized that I was using a lot of the same herbs and spices when I created recipes or spiced up old standbys and decided to create a spice mix. Zippy Southwest was born after a couple of tries and is a staple in my kitchen now. It makes a great seasoning for grilling meat, fish or vegetables. It can transform scrambled eggs, refried beans, steamed vegetables, French fries or anything that could benefit from a little more zip.
Ingredients
1 tbsp. + 2 tsp. oregano leaves
2 tbsp. salt
1 tbsp. paprika
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. cumin
2 tsp. white pepper
2 tsp. cayenne pepper
2 tsp. finely ground black pepper
Cooking Instructions
Mix all ingredients and store in an airtight container.
To transform the spice mix into a blackening rub for meat or fish, add sugar: 2 tsp. of sugar per 1/3 cup of Zippy SW. The spice rub version will create a nice blackened crust on the grill.
This spice mix makes a great holiday gift; make it in bulk by changing the amounts: 1 tsp. to 1/3 cup and 1 tbsp. to 1 cup.
Copyright 2015 Glover Gardens Cookbook
Kim’s Zippy spice mix rocks! I’ve used it as a BBQ rub on fish, fowl and cow. It has great flavor and a little kick too. Also awesome on salads, dips and pretty much anything that needs to be kicked up a notch. Welcome to Flavor Town!