This rub is the reason we return over and over again to our favorite lunch spot in Burlington, Vermont: Penny Cluse Café. Although we prefer the blend of chiles given here, any combination of 12 dried chiles will give you a delicious, spicy result. Use on: Extra-firm tofu, shrimp, scallops, salmon, mahi-mahi, chicken, pork, beef, lamb Source: EatingWell Magazine, May/June 2007

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 400 degrees F.

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  • Stem and seed chiles. Spread them on a small baking sheet and roast until fragrant, about 4 minutes. Transfer to a medium bowl.

  • 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.

  • 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.

Tips

Make Ahead Tip: Store in an airtight container for up to 3 months.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

18 calories; 0.7 g total fat; 0.1 g saturated fat; 214 mg sodium. 138 mg potassium; 3.1 g carbohydrates; 1.3 g fiber; 0.8 g protein; 1169 IU vitamin a iu; 4 mcg folate; 18 mg calcium; 1 mg iron; 10 mg magnesium;

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