It’s really not a secret, but this is one of the two seasoning blends I use when I cook.  I make a batch up every couple of months, after a Penzey’s run, and let it fly.

• kosher salt

• ground black pepper

• onion powder

• garlic powder

• ancho chili powder

• paprika

• dried parsley

• crushed red pepper flakes (or to your taste)

• cayenne powder (or to your taste)

• ground cumin

AND a few pinches of Mexican oregano (very different from regular oregano)

Mix all spices in a medium bowl until well combined, or pulse a few times in a food processor.

Pour into an airtight jar, and store in a cool, dry place away from sunlight. Stored properly, this spice will keep for up to three months.   It’s the secret to my croutons!

For a quick chicken/meat marinade, add 1 tbsp. seasoning salt to 3 tbsp. olive oil, stir and turn meat to coat evenly. Refrigerate for at least 30 minutes, or up to 1 day.