Chihuahuan Chile Wet Rub
Description
Courtesy of Amy ReynoldsIngredients
At a glance
Main Ingredient
Salt
Course/Dish
Dry Rubs
1 t. San Antonio chili powder
½ t. Mexican oregano leaves, dried
½ t. torn cilantro leaves, dried
½ t. heaping, minced garlic (or ½ t. granulated garlic)
¼ t. cayenne pepper
¼ t. ground ginger
¼ t. ground cumin (or more!)
½ t. Mexican Chihuahua Wood Smoked Salt
Juice of 1 lime or ½ lemon (to taste)
½ t. Mexican oregano leaves, dried
½ t. torn cilantro leaves, dried
½ t. heaping, minced garlic (or ½ t. granulated garlic)
¼ t. cayenne pepper
¼ t. ground ginger
¼ t. ground cumin (or more!)
½ t. Mexican Chihuahua Wood Smoked Salt
Juice of 1 lime or ½ lemon (to taste)
Methods/steps
Using a small food processor or pestle and mortar, mix all ingredients except the lime/lemon juice well. Once a homogenous mixture is achieved, add the juice so that a thick but spreadable paste is formed. You may need to add more or less juice as is needed. Use rub on all fish, meats, chicken or pork. Makes a fantastic seasoning for black beans or pinto bean recipes. Best as a rub on grilled chicken.
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