Friday, June 6, 2008

Chile Rub

I really don’t know why they call it a spice rub. It works much better when you pat it on than when you rub it in. Rub a spice mix, and it ends up all over your hands. But pat it, and it sticks to the food instead of seasoning your fingers. Maybe we should call it a spice pat?

Whatever it’s called, I have to have a jarful of my chile rub in the pantry at all times. I can coat a steak or salmon fillet with it, throw it on the grill along with some veggies, and, voilà, dinner in 15 minutes!

This rub is fantastic on nearly everything, whether it’s grilled, broiled, roasted, or smoked. It’s fantastic on shrimp.

It’s perfect on vegetables and fish, especially salmon.

It’s absolutely delicious on a thick steak.

And it’s even great on pork and chicken.

Lucy’s Chile Rub
Printable Recipe

3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
2 tablespoons guajillo chile powder
2 tablespoons granulated garlic
1 tablespoon ground cumin
3 tablespoons packed light brown sugar

Combine all of the ingredients in a large spice jar. Cover and shake until well blended.

Makes almost a cup. Keeps for several months tightly sealed in the pantry. Season the item with salt first, then sprinkle generously or even coat with the rub, patting it gently so that it adheres. Don’t be afraid to use lots, it’s not too hot! Ancho, pasilla, and guajillo chile powders, which all bring distinct flavors to the mix, can be found at most gourmet grocery stores, Mexican markets, and online.


Irina said...

Should be called "Chile Pat"

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