Chile Spice Rub

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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

Chile Spice Rub
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 30 minutes

  • 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

  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.

Nutritional Facts

Serving Size
1 teaspoon
3 g
1 g
Saturated Fat
0 g
1 g
0 mg
Dietary Fiber
1 g
138 mg
214 mg
1 cup
Free food

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