2 tbsp black peppercorns
2 tbsp cumin seeds
2 tbsp dried oregano
1/2 cup coarse salt
2 tbsp garlic powder

Combine the peppercorns and cumin seeds in a dry skillet and cook over low heat, shaking the pan to ensure even cooking, until roasted about 3 minutes. Transfer to a bowl and let cool. Place in a grinder and add oregano and grind to a fine powder. Add the salt and garlic powder. Store in airtight jar. Makes one cup

Recipe submitted by Thunderbird