Ingredients

• 2 tablespoons black peppercorns
• 1 tablespoon mustard seeds
• 2 teaspoons dill seeds
• 1 teaspoon coriander seeds
• 1 tablespoon plus 1 teaspoon coarse kosher salt
• 1 tablespoon plus 1 teaspoon dried minced garlic
• 1 teaspoon crushed red pepper flakes

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Instructions

1. Cook peppercorns, mustard seeds, dill seeds, and coriander seeds in a small skillet over medium heat, stirring, until fragrant and beginning to pop, about 2 minutes. Transfer to a mortar and pestle and coarsely crush, or transfer to a sturdy resealable plastic bag and coarsely crush with the bottom of a heavy skillet. Add salt, garlic, and chile flakes and crush to combine.
2. Do Ahead Spice rub can be made 1 month ahead. Store in an airtight container.
3. Spice rub can be made 1 month ahead. Store in an airtight container.