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Chile Spice Rub

Difficulty:Easy
Prep Time:30 Minutes

Ingredients

  • ■   2 oz cascabel chiles
  • ■   2 oz ancho chiles

Description

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

  • 1. 1.Preheat oven to 400°F.
  • 2. 2.Stem and seed chiles.
  • 3. Spread them on a small baking sheet and roast until fragrant, about 4 minutes.
  • 4. Transfer to a medium bowl.
  • 5. 3.Spread cumin seeds on the baking sheet and roast until smoking and very fragrant, about 6 minutes.
  • 6. Stir in oregano and roast for 2 minutes more.
  • 7. Add to the bowl with the chiles, then add paprika and salt; stir to combine.
  • 8. Let cool slightly.
  • 9. Transfer to a food processor and process until the mixture is finely ground.
  • 10. 4.Measure out 2 tablespoons of the rub.
  • 11. 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.
  • 12. Marinate for 2 hours to overnight for meats, 30 minutes for salmon.
  • 13. Recipe from Eatingwell.com

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