This Mexican salt can be used to flavour rice, protein and any side dish served with a Mexican meal. Take it a little further North and use for Spanish dishes you create in your kitchen.
Head straight on to the Recipe For ♥ Mexican Salt ♥
Mexican cuisine
I have had very little exposure to Mexican cuisine. We have one restaurant close to where we live, and this is the only Mexican place I have ever eaten at. Not to be confused with Tex-Mex, which is fairly common here at one steakhouse chain. Mexican food uses a lot of ingredients and methods native to Mexico, as well as some introduced by the Spanish. Corn, tomatoes, chilli peppers and avocados are ingredients that readily come to mind. Another extremely important ingredient to the world is chocolate! Taco Tuesday is a thing here, and we have recently been enjoying these as a quick and easy meal. I am not making my own tacos to be fair, which is why it is a simple dinner.
My Mexican salt
Spices and herbs were introduced to Mexico by the Spanish. So, this could really be called a Spanish salt. But, I am using it for our taco dinners, hence the name. Cumin is a member of the parsley family, and the seeds are harvested by hand. Toasting the seeds releases their natural oils, and the term for this is tempering. It is important to temper all whole spices before grinding and using them. Oregano is part of the mint family. Also known as wild marjoram, it will grow anywhere and everywhere if left to go to seed. The spice paprika is made from a long red pepper from the capsicum varietal. It is part of the deadly nightshade family, as are tomatoes. These peppers are native to Mexico, and were introduced to the old world by returning Spanish invaders.
Take a look at this inspiring recipe for ♥ Mexican Salt ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Mexican Salt
Ingredients
- 250 g coarse salt
- 15 mls smoked paprika
- 10 mls cumin seeds, toasted
- 5 mls dried oregano
- 1 clove garlic, peeled
Method
- Place the salt, paprika, cumin, oregano and garlic into a spice blender
- Blitz until fine then pour out onto a baking tray to dry
- Once the salt has dried, place into an airtight container, and use as needed
See the links below for blog posts I published on June 11:
- 2021: Honey Teriyaki Glaze
- 2018: Pickled Carrots
- 2017: The Cutthroat
- 2015: Red Wine Gravy
- 2014: Helena’s Restaurant, Stellenbosch
- 2013: Raspberry Sorbet
- 2010: Make A Tart Challenge
this sounds tasty Tandy! I don’t think we have any true Mexican restaurants around here, just those awful Tex-mex places!
I don’t even know how authentic our Mexican place really is!
Years ago I made up a variety of salts and gave them as gifts. I hope they were appreciated. I find them really fun!!!
They were very much appreciated 🙂
I enjoy having homemade seasoning combos in my spice rack. You recipe will make a good addition.
Thank you Bernadette 🙂
I’m not very much familiar with Mexican cuisine nor I’ve ever heard of Mexican / Spanish salt. But I love all the aromatics – must try!
Let me know when you do!