Specialty Grilling Techniques: Red Hot Blackened Seasoning Recipe

Add some heat to vegetables and meats with this Red Hot Blackened Seasoning recipe.

| August 2012

  • Cayenne pepper gives this Red Hot Blackened Seasoning recipe some extra kick.
    Photo by Jiri Hera/Fotolia
  • “The Gardener & the Grill” is the go-to grilling guide for gardeners, vegetarians and “flexitarians.” It’s an outstanding seed-to-table guide filled with seasonal recipes, tips on grilling for preserving and beautiful photography.
    Photo courtesy Running Press (c) 2012

Heat up mainstay dishes with this Red Hot Blackened Seasoning recipe. Oregano, basil and other herbs give it a flavorful edge over other spicy seasonings, while assorted peppers turn the thermometer up a notch. Put it in soups, pastas and other dishes and experience a whole new level of fiery flavor. This recipe is excerpted from Chapter 1, “Pantry,” of The Gardener & the Grill (Running Press, 2012), the ultimate all-year-round grilling guide. 

Red Hot Blackened Seasoning Recipe

Yes, this is hot, but the addition of dried herbs gives it lots of flavor. If you want to add a kiss of smoke, substitute smoked paprika for one quarter to one half of the regular paprika. Sprinkle this over grilled vegetables. Also adds zing to soups, stews, pasta dishes, sandwiches like Po Boy and tacos like Baja Fish Tacos.

Makes about 1 1/4 cups

• 1/2 cup paprika
• 3 tablespoons garlic salt
• 2 tablespoons granulated onion
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 1/2 teaspoons dried thyme
• 1 1/2 tablespoons black pepper
• 1 1/2 tablespoons white pepper
• 1 tablespoon cayenne pepper

1. Combine all of the ingredients in a glass jar and cover with a tight-fitting lid. Shake to blend. Red Hot Blackened Seasoning keeps for several months in the pantry.

This excerpt has been reprinted with permission from The Gardener & the Grill, by Karen Adler and Judith Fertig, published by Running Press, 2012. 



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