Spg (house Blend Salt, Pepper, Garlic) Recipe

Measure ingredients

Measure 3 tablespoons kosher salt, 1 tablespoon coarse black pepper, and 1 tablespoon garlic powder. If using optional ingredients (onion powder, granulated garlic, smoked paprika), measure those as listed.

Crack the pepper (optional)

If you have whole peppercorns or want a fresher pepper flavor, lightly crack the pepper with a mortar and pestle or pulse briefly in a spice grinder. Aim for coarse pieces roughly the size of coarse ground pepper — not powder.

Combine

Place the salt, cracked or ground pepper, garlic powder, and any optional powders into the small mixing bowl. Stir thoroughly with a spoon or whisk until uniformly blended and there are no visible pockets of a single spice. Taste a tiny pinch to confirm balance (it will be salty).

Adjust (optional)

If you prefer more garlic, add up to 1/2 teaspoon extra garlic powder. For a bolder pepper punch, increase cracked pepper by 1/2 tablespoon. For a smoky note, add an extra 1/8–1/4 teaspoon smoked paprika. Make adjustments in small increments, mixing and tasting after each addition.

Transfer the finished SPG blend into an airtight container or spice jar. Label with the date. Store in a cool, dark place away from heat and direct sunlight. Properly stored, the blend will keep best quality for 3–6 months; flavor will gradually decline afterward.

To use, sprinkle SPG liberally as a finishing or cooking seasoning for steaks, chicken, roasted vegetables, fries, eggs, or grilled items. Typical application: 1/2–1 teaspoon per serving for proteins (adjust to taste).

If using on meats, apply to surface 15–30 minutes before cooking for immediate seasoning or up to 24 hours ahead for a light cure/surface flavor (refrigerate if leaving on for multiple hours).