From EatingWell: May/June 2010
Try this spicy Mexican rub on grilled chicken, steak or tofu.
- 4 teaspoons chili powder, preferably made with New Mexico or ancho chiles (see Note)
- 2 tablespoons lime juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt and pepper in a small bowl.
Tips & Notes
- 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 penzeys.com.
Per tablespoon: 81 calories; 8 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 610 mg sodium; 74 mg potassium.
Nutrition Bonus: Vitamin A (16% daily value).
Carbohydrate Servings: 0
Exchanges: 1 1/2 fat
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- Ease of Preparation
- Type of Dish
- Sauce/Condiment, marinade/rub
- Total Time
- 15 minutes or less
- Preparation/ Technique
- Cinco de Mayo
- May/June 2010