This lively Latin-American blend is handy for adding a bit of zest to foods that are coated with flour before frying, or meat destined for a stew. The thickened juices will be wonderfully piquant.
Grind the peppercorns, sea salt, thyme, red pepper flakes and allspice to a powder in a clean electric coffee grinder or use a mortar and pestle. Mix with the mustard, paprika and flour. Store in an airtight container for 1–2 months.
© 2008 Christine McFadden. All rights reserved.