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Four Seasons Blend

By Adam Perry Lang

Recipe information

  • Yield

    Makes approximately 1 cup

Ingredients

1 cup sea or kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons garlic salt
1 teaspoon cayenne pepper

Preparation

  1. Combine the salt, black pepper, garlic salt, and cayenne in a small bowl. Transfer to a spice grinder or clean coffee grinder and pulse to the consistency of sand. Store in an airtight container for up to 1 month.

Excerpted from Charred & Scruffed: Bold new techniques for explosive flavor on and off the grill by Adam Perry Lang with Peter Kaminsky. Copyright © 2012 by Adam Perry Lang; photographs copyright © 2012 by Simon Wheeler. Published by Artisan.
TagsCondimentDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerMake AheadCookbooks
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