My latest spice blend is my own custom version of a popular Latin blend that has delicious overtones with some heat but not the usual level of heat and spiciness we have come to expect with most Latin Spices. So if you are someone who loves the piquant and zesty flavor of these types of spice blends but cannot tolerate the heat level that most impart this may be just the blend for you.
It can be used as a sprinkle at the table or added as you are cooking your favorite dish, or even as a marinade for meats and vegetables.
It is a very versatile spice that offers many choices of what to add it to.
I used two kinds of chili peppers one being Piri Piri which is made up of a Pequin Chili Pepper and Chili flakes which are a combination of many different chilies such as Ancho, Bell, Cayenne and a few others. But the heat index for this particular chili flake is about a 3 or 4 out of 10 so the delicious flavors of the chili are imparted without the extreme heat some are not tolerant of.
The main ingredient in chilies is Capsaicin which is very beneficial to health for digestive issues, can work as an anticoagulant meaning it could possibly help to prevent heart attacks and strokes caused by the formation of clots in blood vessels. It also stimulates the formation of endorphins which is the bodys natural painkiller and is also known to rid the stomach of bacterium known to cause ulcers.
This contains a full 8 ounces of spice blend.

Mix 4 tablespoons of spice blend to 1/2 cup organic olive oil, 1 cup warm water, 1 cup wine vinegar or balsamic vinegar ( or any vinegar of choice ) and refrigerate several hours or overnight, the longer it steeps the more pronounced the flavor. At this point it is ready to be brush onto the meat and let rest in the refrigerator for a few hours to allow the wonderful flavors to fully lend itself to the meat.
It is then ready to BBQ, Bake or Roast and the aroma of this will be amazing as well as the flavor.
This is a very versatile spice blend so be creative with it and enjoy. !!.

KB's Chimichurri