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blackening-spice

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Recipe

This it is a boon to the cook’s pantry. Use it on seafood such as red snapper, swordfish, catfish, shrimp, and scallops. This mixture is also good when rubbed into burgers, flank steak, and pork tenderloin. In addition to the blackening method described above, use this rub when grilling.

Yield : Makes about 2/3 cup

Ingredients

  • 2 tablespoons kosher salt
  • 2 tablespoons sugar
  • 1 tablespoon freshly ground pepper
  • 1 tablespoon plus 1 teaspoon cayenne pepper
  • 2 tablespoons paprika
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano

Directions

Combine the salt, sugar, pepper, cayenne, paprika, thyme, and oregano in a small bowl. Stir well to blend. Store in an airtight jar in a cool, dark place for up to 6 months.


© 2005 Diane Morgan
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings.

19kcal (1%)
17mg (2%)
2mg (3%)
52mcg RAE (2%)
61mg
6mg
0g
3g
1g
4g
0mg (0%)
1397mg (58%)
0g (0%)
0g (1%)
1mg (6%)
 

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