Homemade Seasonings, Rubs, & Spice blends

Skip the store-bought packets and mix your own seasonings, rubs, and spice blends. You decide how much salt and heat goes in, and you know every ingredient in the jar. That makes cooking for a special diet like gluten-free easier, because you check each label yourself. Each blend takes five minutes or less.

A jar of your own blend means dinner already has its flavor. Tacos, BBQ Rub, the Thanksgiving Turkey, a Bloody Mary glass- there’s a blend here for it.

Here’s a peek at what you’ll find in this category:

• Taco Seasoning: The blend I reach for every taco night. Cumin leads, so it tastes like taco seasoning and not just chili powder. Use it in taco spaghetti bake or on taco salad.
• Fajita Seasoning: Smoky, zesty, and a little hot. Dinner tastes like it came from my favorite Mexican spot. Use it on chicken, steak, shrimp, or roasted broccoli.
• Rib Dry Rub: My husband and I tested this one on family and friends until it was right. Coffee and cinnamon are our secret. Use it on oven-baked ribs, Instant Pot ribs, or in smoker ribs.
• Turkey Rub: The only turkey rub I make. One batch covers a 12 to 14 pound roasted turkey, and it works on chicken and pork too.
• Elote Seasoning: Mexican street corn in a jar, with chipotle, lime, and Parmesan. Start with corn on the cob, then try it on popcorn or street corn pasta salad.
• Bloody Mary Rim Salt: Our homemade answer to a favorite store-bought rim salt. Smoky and savory, and it’s good on deviled eggs too.
• Onion Soup Mix: For the day you reach for a packet and realize you’re out. Three tablespoons replace one packet in French onion pot roast, dips, and casseroles.