Chile Spice Rub

From EatingWell: May/June 2007 — Subscribe Now!

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

1 cup

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

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

Preheat oven to 400°F.
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 & Notes

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

Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results.
EXTRA-FIRM TOFU
30 minutes to overnight
2-3 minutes per side
SALMON FILLET
30 minutes
3-5 minutes per side
CHICKEN BREAST boneless, skinless
2 hours to overnight
6-8 minutes per side; 165°F
CHICKEN THIGHS boneless, skinless
2 hours to overnight
6-8 minutes per side; 165°F
CHICKEN THIGHS bone-in, skinless
2 hours to overnight
15-25 minutes, turning occasionally; 165°F
DUCK BREAST boneless, skinless
2 hours to overnight
4-8 minutes per side; 150°F
PORK CHOPS bone-in, 3/4" thick
2 hours to overnight
3-4 minutes per side; 145°F
PORK TENDERLOIN
2 hours to overnight
14-16 minutes, turning occasionally; 145°F
FLANK STEAK
2 hours to overnight
6-8 minutes per side; 140°F for medium
STRIP STEAK bone-in, 3/4"-1" thick
2 hours to overnight
4-5 minutes per side; 140°F for medium
LAMB LOIN CHOPS
2 hours to overnight
5-6 minutes per side; 145°F for medium
*All cooking times based on medium-high grill temperature and cooking with the grill lid closed.

Nutrition

Per teaspoon: 8 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 1 g fiber; 121 mg sodium; 60 mg potassium.

Exchanges: free food