Spanish Rub

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: 5 mins
• Serves: 1
• Yields: 1 cup

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.