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Southwest Seasoning

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Last Updated on April 13, 2023 by Lisa Johnson

This homemade Southwest Seasoning recipe is quick and easy to make with chili powder, onion powder, garlic powder, paprika, cumin, and black pepper. It is the perfect dry rub for shrimp, chicken, salmon, pork, beef, and even vegetables!

This is my go-to seasoning blend to season my Southwest Salmon BowlSouthwest Pork Chops and Southwest Chicken.

Southwest-Seasoning-mixed-together-in-a-bowl-with-a-wooden-spoon.

I fell in love with southwest flavors long before I moved to Arizona. The flavors are bold but not overpowering, and add the perfect amount of flavor to your favorite dishes!

What’s in Southwest Seasoning?

Ingredients needed to make southwest seasoning blend recipe.
  • Chili Powder – most jars of chili powder sold at the grocery store are actually a blend of spices, but it is perfect for this mix. Feel free to substitute ancho chili powder or chipotle powder for a smokier seasoning blend.
  • Cumin – a ground seed from the parsley family has a unique and distinctive flavor that is earthy, warming, and aromatic.
  • Black Pepper – freshly ground is best if possible. Use white pepper to add more heat to the mixture.
  • Garlic Powder
  • Paprika – you can use regular or smoked depending on your family’s preferences.
  • Onion Powder

Be sure to check out the detailed printable recipe card below

Southwest-Chicken-breasts-on-a-wooden-board-with-jar-of-spices-in-the-background.

How to make Southwest Seasoning Mix

Place all spices in a small bowl and stir together until thoroughly combined.

Southwest Seasoning mixed together in a small bowl.

Store in an airtight container in a cool, dry location for up to one year. Spice blends have the best flavor when used within six months.

Use a funnel to pour the seasoning mix into an empty spice jar.

Looking-down-on-a-jar-filled-with-southwest-seasoning-blend.

You can easily adjust the spices to fit your families tastes. Add ground coriander, Mexican oregano, or cayenne pepper for more heat. Play around with the spices until you find your own perfect blend of spices.

More homemade seasoning mixes

Southwest Seasoning is pretty much my signature spice blend. I use it all of the time, it is the perfect way to season the chicken in my Southwest Chicken Salads.

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Southwest Seasoning

This homemade Southwest Seasoning recipe is the perfect quick and easy dry rub for chicken, shrimp, salmon, pork, beef, and even vegetables.
4.36 from 14 votes
Print Rate
Course: Condiment
Cuisine: American
Keyword: seasoning, condiment, recipe, southwest, tex-mex
Total Time: 5 minutes
Servings: 2 Servings
Calories: 55kcal
Author: Lisa Johnson

Ingredients

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder substitute ancho or chipotle
  • 1 tablespoon paprika regular or smoked
  • 0.5 tablespoon cumin
  • 0.5 tablespoon black pepper
  • .25 tablespoon sea salt optional

Instructions

  • Place all spices in a small bowl and stir together until thoroughly combined.
  • Store in an airtight container in a cool, dry location for up to one year. Spice blends have the best flavor when used within six months.

Notes

  • You can easily adjust the spices to fit your families tastes. Add ground coriander, Mexican oregano, or cayenne pepper for more heat. Play around with the spices until you find your own perfect combination.
  • To make seasoning mix in bulk, adjust the serving size x 4.
  • I use recycled spice jars to store my seasoning mixes. 
  • Use a funnel to pour the seasoning mix into an empty spice jar.

Nutrition

Calories: 55kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Sodium: 75mg | Potassium: 286mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2910IU | Vitamin C: 0.8mg | Calcium: 55mg | Iron: 2.9mg

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7 Comments

    1. Thank you Cindy, I just can’t seem to throw things away. 😉 Making your own seasonings is the perfect way to add or subtract heat, because I am a wuss when it comes to heat!!

    1. I should try it on french fries next, I bet that would be good. 😉 I have a problem with throwing things away, I’m convinced that they need to be used for something else, LOL

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