Homemade Smoky Fajita Seasoning Paste
A smoky, spicy, zingy essential ingredient for your kitchen
Servings: 8 servings
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 1 tablespoon chipotle in adobo
- 1 tablespoon tequila optional – substitute with water
- 2 teaspoons chipotle powder
- 2 teaspoons smoked paprika
- 2 teaspoons agave nectar or a very light honey or rice malt syrup
- 3 garlic cloves
- 30 g fresh coriander
- 1½ limes just the juice
- ½ teaspoon salt
- ½ teaspoon ground white pepper
- 6 tablespoons olive oil
Place the cumin seeds and coriander seeds in a small saucepan and heat for about a minute until the spices are just starting to toast.
Remove from the heat and grind to a powder, either in a pestle and mortar or spice grinder.
Add the cumin and coriander into a food processor long with all the other ingredients except the olive oil.
Blitz it all up until smooth then add the olive oil and blitz again to make a thick paste. Use straightaway or store in the fridge until needed.
- I am happy to keep this paste for a couple of weeks in my fridge, topping up with a bit of olive oil to seal the top every time I use it.
Calories: 125kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Sodium: 183mg | Potassium: 101mg | Fiber: 2g | Sugar: 2g | Vitamin A: 760IU | Vitamin C: 5.4mg | Calcium: 33mg | Iron: 1.6mg