By Rissa Miller, Senior Editor Vegan Journal
1/2 pint Ball jar with lid
1 Tablespoon chili powder
1 Tablespoon cumin
1 Tablespoon garlic powder
1 Tablespoon onion powder
2 teaspoons ground coriander
2 teaspoons dried oregano
1 teaspoon dried parsley
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
pinch red pepper flakes (optional, more or less to taste)
Add all ingredients to the Ball jar, put the lid on tightly and shake well until it looks thoroughly combined. Store at room temperature for up to a year. Use in tacos, enchiladas, tortilla soup or other recipes where a Mexican-inspired flavor is desired.