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    Mexicana Mix

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    Mexicana Mix

    This is wonderful as a coating for barbecued vegetables - try dusting it on oiled corn cobs, or halve sweet potatoes, coat the cut surfaces with the mix, then drizzle with oil and barbecue, fry or bake. You'll need 2-3 tbsp per 500g vegetables.

    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Makes: 6tbsp


    • 1 tsp dried oregano
    • 1 sachet saffron strands
    • 15g dried kashmiri or chipotle chilli flesh, snipped into tiny pieces
    • 1 tbsp ground allspice
    • 4 tbsp smoked paprika
    • 4 tbsp soft dark brown sugar or molasses sugar
    • 1 tbsp coarse salt crystals
    • 1 tsp white peppercorns


    1. Put the oregano, saffron and chilli pieces in a dry pan over a medium heat and toast gently. Do not let them scorch, merely become aromatic.
    2. Cool, then put them, along with the allspice, paprika, half the sugar, the salt and pepper in a mortar and pestle or electric spice grinder and pound or grind to a gritty powder. Stir in the remaining sugar. Store in a stoppered bottle or screw-top jar.

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