Recipe information
Yield
makes about 1 cup
Ingredients
1/3 cup ground paprika
2 tablespoons freshly ground black pepper
2 tablespoons sea salt
2 tablespoons unpacked light brown sugar
1 tablespoon crushed red pepper flakes
1 tablespoon Colman’s dry mustard
Preparation
Combine the paprika, black pepper, salt, brown sugar, red pepper flakes, and mustard in a bowl or resealable plastic bag and stir or shake to thoroughly mix. Use immediately or store in an airtight container for up to 1 month.
Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.
Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.
