Spanish Rub

http://www.eatingwell.com/recipes/spanish_rub.html

From EatingWell:  November/December 2008

Two kinds of paprika, cilantro and lemon give Spanish flair to pork chops, tenderloin or shrimp.

About 1 cup | Active Time: 5 minutes | Total Time: 5 minutes

Ingredients

• 6 tablespoons smoked paprika, (see Ingredient note)
• 3 tablespoons regular paprika
• 3 tablespoons dried cilantro
• 3 tablespoons coarse salt
• 1 tablespoon ground dried lemon peel
• 1 1/2 teaspoons freshly ground pepper

Preparation

1. Combine smoked paprika, regular paprika, cilantro, salt, lemon peel and pepper in a small bowl.

Nutrition

Per teaspoon : 4 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 1 g Carbohydrates; 0 g Protein; 0 g Fiber; 211 mg Sodium; 33 mg Potassium

Exchanges: free food

Tips & Notes

• Make Ahead Tip: Store in an airtight container at room temperature for up to 6 months.

• Ingredient note: Smoked paprika is a spice made from grinding smoke-dried red peppers. It can be used in many types of savory dishes and is available in some large supermarkets with other spices and at tienda.com.