Chile Spice Rub

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From: EatingWell Magazine May/June 2007

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

Ingredients 48 servings

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Original recipe yields 48 servings
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  • 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

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  • Ready In

  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.
  • 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 information

  • Serving size: 1 teaspoon
  • Per serving: 18 calories; 1 g fat(0 g sat); 1 g fiber; 3 g carbohydrates; 1 g protein; 4 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 1169 IU vitamin A; 0 mg vitamin C; 18 mg calcium; 1 mg iron; 214 mg sodium; 138 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

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