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    Chile Spice Rub

    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.

    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

    Instructions

    Step 1
    Preheat oven to 400°F.
    Step 2
    Stem and seed chiles. Spread them on a small baking sheet and roast until fragrant, about 4 minutes. Transfer to a medium bowl.
    Step 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.
    Step 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.

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