Pepper-Garlic Spice Rub

Store the remaining spice rub in the refrigerator for up to a week, and use it on beef or chicken.

Yield:

About 1/2 cup (serving size: 1 teaspoon)

Recipe from

Nutritional Information

Calories 8
Caloriesfromfat 23 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.3 g
Carbohydrate 1.6 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 4 mg
Calcium 7 mg

Ingredients

2 tablespoons freshly ground black pepper
1 tablespoon Hungarian sweet paprika
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon dark brown sugar
2 teaspoons ground cumin
2 teaspoons chopped fresh sage
1 1/2 teaspoons dry mustard
1 teaspoon ground coriander
1 teaspoon ground red pepper

Preparation

Combine all ingredients.

Note:

Bruce Aidells,

June 2004