1/2 teaspoon cracked or coarsley ground black peppercorns
1/4 teaspoon garlic powder
1/4 teaspoon hot sauce
1/4 teaspoon kosher salt
In small bowl, stir together all ingredients. For best flavor, cover and refrigerate at least 1 hour or up to 3 days.
Disclosure: This was a sponsored post written by me on behalf of Seakpak. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.
Hi, I’m Lori! I’m a Detroit-area culinary school graduate, food photographer, recipe developer and english muffin fanatic. This blog is where I post simple, yet special, original recipes for the "home chef" in all of us.