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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Chile Pepper, June 2006
Servings: about ½ cup
¼ cup chili powder
1 teaspoon onion powder
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon ground white pepper
1 teaspoon dried oregano
2 teaspoons celery salt
1 teaspoon dried parsley
In a bowl, combine all ingredients and mix well. Use immediately, or store in an airtight container. To use, sprinkle on whatever you wish to grill, and allow to dry-marinade for 4 hours or overnight.