Ingredients
3 tablespoons pimenton (hot smoked Spanish paprika, preferably pimenton de la Vera, picante)
3 tablespoons coarse salt
4 teaspoons granulated onion powder
2 teaspoons granulated garlic powder
2 teaspoons freshly ground white pepper
1 1/2 teaspoons freshly ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
Preparation
Combine all ingredients in a small bowl; mix until well combined. Store in an airtight container in a cool, dry, dark place, for up to 3 months.
