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Spanish Rub

November/December 2008

Your rating: None Average: 4.8 (8 votes)

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



READER'S COMMENT:
"love this rub. i made it as a gift for friends and family last year and had some leftover--HOW HANDY! it's particularly great on salmon and chicken. "
Spanish Rub Recipe

Makes: About 1 cup

Active Time:

Total Time:

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.

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.

Nutrition

Per teaspoon: 4 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 211 mg sodium; 33 mg potassium.

Exchanges: free food



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