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Homemade Smoky Fajita Seasoning Paste

A smoky, spicy, zingy essential ingredient for your kitchen
Prep Time15 mins
Total Time15 mins
Course: Condiment
Cuisine: Mexican
Servings: 8 servings
Calories: 125kcal


  • 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
  • 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.
Yield 200g


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