Recipes with Julie Van Rosendaal: How to make your own 'flamin' hot' spice mix

"Flamin' hot" has become a trendy flavour in the packaged-food arena, with products from mac and cheese to Mountain Dew appealing to people who like some heat.

The flavour blend is mostly chili powder or cayenne, with onion and garlic powder, cheddar cheese powder and MSG (a flavour enhancer), but what makes flamin' hot distinctive is its brilliant red colour — like red velvet cupcakes, it relies on plenty of red food dye, in powdered form.

We talked about it on this week's Calgary Eyeopener, and yes, you can make it yourself — after referring to some YouTubers and the back of the Cheetos and Doritos packages, my teenager and I made this blend in a spice/coffee mill.

We found all of these ingredients at Bulk Barn.

Flamin' Hot Spice Mix

• 3 tbsp cayenne
• 2 tbsp chili powder
• 1 tbsp cheddar cheese powder or nutritional yeast
• 2 tsp kosher salt
• 1½ tsp MSG
• 1 tsp citric acid or lemon pepper
• 1 tsp buttermilk powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp white pepper (black pepper is fine too, just has a different look)
• a container of red dye powder (about 2-3 tbsp — some recipes call for 2-3 containers, but I found one made it red enough!)

Pulse everything in a coffee or spice mill — perhaps one you use exclusively for spices, and not your morning coffee beans! And store in a jar to use on popcorn, fries, mac and cheese or the cornmeal funnel cakes below!

Makes about 3/4 cup.

Cornmeal Funnel Cakes

I cooked about 1/3 cup dry red lentils until they were very soft and blended them in with the remaining ingredients using a blender.

They aren't necessary, but boost fibre and protein and don't change the flavour or texture — the funnel cakes are still light, crisp and delicious!

If you do use them, just add them along with the dry ingredients and blend your batter in a blender so they get pureed.

• ½ cup cornmeal
• 1 cup milk
• 1 cup all-purpose flour
• 2 tbsp sugar
• 1½ tsp baking powder
• ¼ tsp salt
• 1 large egg
• canola or other mild vegetable oil, for cooking

Put the cornmeal and milk into a blender (or a mixing bowl) and let sit for about 20 minutes, then pulse to blend, if you're using a blender.

Add the flour, sugar, baking powder, salt and egg (and drained, cooked lentils, if you're using them) and pulse or whisk until smooth.

Heat a couple inches of oil in a shallow pot (a Dutch oven is perfect) or deep skillet until it's hot but not smoking. (A scrap of bread should sizzle if you dip it in, and if you have a thermometer, aim for about 350-375 F.)

Get a funnel and put your finger over the end.

Pour in some batter and take your finger off over the hot oil, letting the batter pour out as you move the funnel in a squiggly circle over the oil. (Alternatively, put the batter into an icing bag or ziplock bag, and snip off one corner.)

Let the batter cook for a minute, or until it's golden, and flip with tongs to cook on the other side.

Remove to a paper towel-lined plate to drain the excess oil.

Sprinkle with the flamin' hot mixture (or with icing sugar) and serve warm.

Makes about a dozen, depending on their size.