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Ingredients
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Dry Ingredients
Optional Add-ins
Method
Combine & Store
Measure
Measure out all dry ingredients (kosher salt, coarse ground black pepper, and garlic powder). If using optional add-ins, measure those as well.
Toast Pepper (optional)
For a brighter, more aromatic pepper flavor, heat a small dry skillet over medium heat. Add the measured black pepper and toast, stirring constantly, for 30–45 seconds until fragrant. Remove from heat and let cool 1–2 minutes.
Grind (optional)
If you prefer a finer texture, put the toasted or un-toasted black pepper in a spice grinder or mortar and pestle and pulse/ grind to your desired coarseness. Return to a mixing bowl.
Combine
In a small bowl, combine the kosher salt, ground/ground toasted pepper, and garlic powder (plus any optional onion powder or smoked paprika). Stir thoroughly with a spoon or whisk for 20–30 seconds to evenly distribute.
Store
Transfer the blend to an airtight container or spice jar. Label with name and date. Store in a cool, dark place for up to 6 months; for peak pepper flavor, use within 2–3 months.
Usage
Use SPG as an all-purpose seasoning: sprinkle on steaks, chops, roasted vegetables, grilled fish, eggs, or use as a finishing salt before serving. Typical application: 1/2–1 tsp per serving depending on taste and salt tolerance.