My inspiration for this spice blend was a jar of Smoky Paprika Chipotle Seasoning by Victoria Gourmet: http://www.vgourmet.com/Smoky-Paprika-Chipotle-Seasoning/p/VIC-00146&c=VictoriaGourmet@SeasoningBlends . Alas, my jar of this tasty blend is about gone, so I have attempted to mix up a batch of my own. I have no earthly idea of the ratios of the ingredients they use in their blend, but my first stab at recreating it is not bad if I do say so myself. Clearly not quite the same, but not bad. This is suitable for all phases of Atkins. Paleo and Primal followers can enjoy this blend as well. Remember, peppers and paprika are nightshades, so if you are allergic/sensitive to nightshades, you should avoid this spice mix.
This spice blend is a delicious addition to your favorite Mexican casseroles, at a ratio of 1 tsp. to a large 9×13 casserole. Adding 1 tsp. to 1/3 c. homemade mayonnaise will produce a lovely condiment for charbroiled burgers. It takes an ordinary chicken or turkey sandwich to a whole new flavor level. I find the flavor of chipotle mayo almost addictive and good on a variety of things, including broiled seafood!
1 tsp. dried ground guajillo pepper, seeded & ground (very mild pepper)
2 T. chili powder
2 T. paprika (I used Smoky Spanish Paprika from Penzey’s)
1 tsp. ground cumin
1 tsp. ground oregano
1 tsp. onion powder
1 tsp. garlic powder
3/4 tsp. chipotle chile powder
1 T. mesquite flour [Optional, but brings more smoky flavor to the party!]
DIRECTIONS: Seed and grind a dried guajillo pepper in a spice grinder or your blender until fairly fine. Measure out 1 tsp. of the mixture into a small bowl (store the rest in a plastic sandwich bag or lidded jar if any is leftover). Measure out all remaining ingredients listed above and stir well. Store in a tightly lidded jar, preferably in a cabinet away from sunlight.
NUTRITIONAL INFO: Makes around 1/3 c. spice mix or 15 tsp. Each teaspoon contains:
10 cals. 0.33g fat, 2g carbs, 0.95g fiber, 1.05g NET CARBS, 0.39g protein, 12 mg sodium