Spanish Rub
Recipe from EatingWell

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


Spanish Rub

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Servings: about 1 cup
Prep Time: 5 mins
Total Time: 5 mins
Related Categories: Dinner, Dry Rubs, Heart Healthy, Lemons, Low Calorie, Low Carb, Low Cholesterol, Low Fat, Low Sodium, Pork Dry Rubs, Quick and Easy, Seasonal, Spanish Cuisine, Summer, Winter
 
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Ingredients
  • 6  tablespoons
    smoked paprika, (see Ingredient note)
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  • 3  tablespoons
    regular paprika
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  • 3  tablespoons
    dried cilantro
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  • 3  tablespoons
    coarse salt
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  • 1  tablespoon
    ground dried lemon peel
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  • 1 1/2  teaspoons
    freshly ground pepper
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Directions
1.
Combine smoked paprika, regular paprika, cilantro, salt, lemon peel and pepper in a small bowl.

Tips:
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.
MAKE AHEAD TIP: Store in an airtight container at room temperature for up to 6 months.

Nutrition information
Calories 4, Sodium 211 mg, Carbohydrate 1 g, Potassium 33 mg. Percent Daily Values are based on a 2,000 calorie diet
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