Spanish Rub

Submitted by kitty.rock

"Two kinds of paprika, cilantro and lemon give Spanish flair to pork chops, tenderloin or shrimp. From 'EatingWell.com' and posted for ZWT5 and ZWT8."

 

• Ready In: 5mins
• Ingredients: 6
• Yields: 1 cup
• Serves: 1

ingredients

• 6 tablespoons smoked paprika
• 3 tablespoons regular paprika
• 3 tablespoons dried cilantro
• 3 tablespoons coarse salt
• 1 tablespoon ground dried lemon peel
• 1 1⁄2 teaspoons fresh ground black pepper

directions

1. Combine smoked paprika, regular paprika, cilantro, salt, lemon peel and pepper in a small bowl or funnel into an appropriate size glass jar with tight fitting lid.
2. Store at room temperature for up to 6 months.
3. 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 many large supermarkets with other spices.

Reviews

[Ma Field]

Great spicy rub that doesn't get lost on the grill. I only had fresh cilantro so I minced it really tiny and used a half-recipe so I would have leftovers.<br/>The pork was juicy and great over rice with black beans. I think I'll use leftovers in corn tortillas with some cabbage. Made for ZWT8 Herbacious Honeys