Recipe: Spice paste

This is a heat-filled paste you can use for guacamole like I did, or in anything you need a hit of heat.


  • 1 Tbsp minced garlic
  • 1 Tbsp sea salt
  • 1/4 tsp paprika
  • 1 1/2 Tbsp ground cayenne pepper
  • 1 tsp ground Chipotle pepper
  • 1 Tbsp onion powder
  • 1/4 tsp ground coriander
  • 1/2 tsp ground cumin
  • Optional “secret” ingredient: 1 Tbsp cold bacon grease


  • Mortar & pestle
  • Spatula


Put the minced garlic in the mortar and pestle and grind it into a thin paste. Put the sea salt in next and grind it into the garlic. Add in the remaining ingredients except for the bacon grease, using the pestle to mix everything together. Use the spatula to clean the pestle and gather the paste together. Add the bacon grease at this point if you are using it.

Spice paste in mortar with spatula sitting on top of mortar.

If you are using this for guacamole, this amount of paste should be enough for eight avocados. I only used four. The less avocados you use, the hotter the guac will be. I split the paste in half and added more heat to one half by grinding in a whole pepper each of jalapeno and serrano chiles. In one bowl, I mashed two avocoados, added the base paste and then the juice of one half of a lime and served. This was the “mildish” version. In another bowl, I mashed the other two avocados, the peppered paste, and the juice from the other half of the lime. If nothing else, it will clear out your sinuses!

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