A wonderful spicy, Mexican-American mix of spices and herbs,
not too hot, just rich in flavor. Warm chili peppers combined with onion,
garlic, pepper and cilantro, laced with a smoky hint of chipotle pepper.
Great for broiled or grilled chicken, fish and chops, sprinkle meat or poultry
with lemon or lime juice, then rub on Southwest Seasoning, 1-2 teaspoons
per pound. For dirty rice or red beans and rice: sauté ½ onion (minced)
in 1 TB. butter. Add 2-3 tsp. seasoning and 1 Cup white rice, stir. Add
2 Cups stock, and ¼ Cup chopped tomato, bring to boil. Reduce heat to
low, cover, cook 15 min. Stir in 1 Cup beans. Hand-mixed from: salt, ancho pepper, onion, garlic, Tellicherry black pepper, Mexican oregano, cayenne red pepper, cumin, chipotle and cilantro.