Latin Spice Mix

2 Tbsp. cumin seeds
1 Tbsp. black peppercorns
2 tsp. coriander seeds
2 tsp. sugar
3/4 tsp. salt

In a dry skillet, toast cumin, peppercorns and coriander over medium heat until fragrant, about 7 minutes.
Cool. Grind to a fine powder in a coffee grinder.
Store in an air tight container for up to 2 months.

Makes 1/4 cup

This spice mixture is great sprinkled on meat as a marinade base, on roasted potatoes, steamed vegetables.