Try this spicy Mexican rub on grilled chicken, steak or tofu. Source: EatingWell Magazine, May/June 2010

Bruce Aidells



  • Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt and pepper in a small bowl.



Make Ahead Tip: Refrigerate for up to 3 days.

Note: Mildly spicy dried chiles, such as ancho or New Mexico, add moderate heat and rich flavor to Mexican sauces like mole. Chili powder made from these chiles has more flavor than American-style blends. Look for it in the specialty-spice section of large supermarkets or online at

Nutrition Facts

80 calories; 7.5 g total fat; 1 g saturated fat; 661 mg sodium. 81 mg potassium; 3.4 g carbohydrates; 1.4 g fiber; 0.7 g protein; 808 IU vitamin a iu; 2 mg vitamin c; 2 mcg folate; 18 mg calcium; 1 mg iron; 6 mg magnesium;

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