5 teaspoons paprika
1 teaspoon ground dried oregano
1 teaspoon ground dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon finely ground black pepper
1/2 teaspoon finely ground white pepper
1/2 teaspoon garlic powder
Mix together and store in an air-tight container.
Sunday, September 16, 2007
Luto Ni Aling Doray #169 - Cajun Blackening Spices
Posted by Doris, The Master Chef at 12:01 AM
Labels: barbecue recipe
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