Smoky Paprika Rub
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The Martha Stewart Show, May 2009
- Yield Makes 1/2 cup plus 2 tablespoons
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Ingredients
- 3 tablespoons pimenton (hot smoked Spanish paprika, preferably pimenton de la Vera, picante)
- 3 tablespoons coarse salt
- 4 teaspoons granulated onion powder
- 2 teaspoons granulated garlic powder
- 2 teaspoons freshly ground white pepper
- 1 1/2 teaspoons freshly ground black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
Directions
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Combine all ingredients in a small bowl; mix until well combined. Store in an airtight container in a cool, dry, dark place, for up to 3 months.
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