Makes 1 cup
Prep Time 30 Minutes
Ingredients
4 dried New Mexico chiles
4 dried cascabel chiles
4 dried ancho chiles
1/2 cup cumin seeds
1/4 cup dried oregano
1/4 cup paprika
3 tablespoons kosher salt
Preparation
1.Preheat oven to 400°F.
2.Stem and seed chiles. Spread them on a small baking sheet and roast until fragrant, about 4 minutes. Transfer to a medium bowl.
3.Spread cumin seeds on the baking sheet and roast until smoking and very fragrant, about 6 minutes. Stir in oregano and roast for 2 minutes more. Add to the bowl with the chiles, then add paprika and salt; stir to combine. Let cool slightly. Transfer to a food processor and process until the mixture is finely ground.
4.Measure out 2 tablespoons of the rub. Using your hands, rub it evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.
Can be stored in an airtight container for up to 3 months.
Marinate for 2 hours to overnight for meats, 30 minutes for salmon.
Recipe from Eatingwell.com
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