Southwestern Dry Rub
(American Southwest meat, poultry and seafood grill seasoning)
Makes about 1 cup
- Dried ancho chiles -- 2
- Sweet or smoked paprika -- 1/2 cup
- Brown sugar -- 1/4 cup
- Granulated garlic -- 2 tablespoons
- Ground coriander -- 2 tablespoons
- Ground cumin -- 1 tablespoon
- Kosher salt -- 1 tablespoon
- Pepper -- 2 teaspoons
- Cayenne pepper -- 1 teaspoon
- Using tongs, lightly toast the ancho chilies over a stovetop flame, flipping back and forth until they are softened. Take care not to char them. Remove and discard the stems and seeds from each pepper, and grind the peppers to a powder in a coffee grinder.
- Combine the ancho pepper powder with the remaining ingredients and store in a well-sealed container in a cool, dark place or in the freezer.
- To use, rub the spice blend into meat, poultry or seafood. Wrap tightly with plastic wrap and refrigerate for a couple hours or overnight for meats and poultry, or for 30 minutes to an hour for seafood, before roasting, grilling or barbecuing.
Southwestern Dry Rub Variations
- Other Possible Additions: Onion powder, garlic powder, ground mustard, oregano, lemon zest.