In Spain and Portugal, piri-piri or peri-peri has become a generic term for hot sauces and chili powders used for barbecue. This version is smoky and hot, with a bitter-sour hint of lemon peel.
- 2 Tbs. smoked Spanish paprika
- 1 tsp. cayenne pepper
- 1 tsp. garlic powder
- 3/4 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. lemon peel
- 1/2 tsp. ground oregano
Combine all ingredients in small bowl. Store in airtight container.