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Chile Spice Rub

Chile Spice Rub
This Recipe Is:

WebMD Recipe from EatingWell.com

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
Prep: 30 minutes | Total Time: 30 minutes
  • dried New Mexico chiles
  • dried cascabel chiles
  • dried ancho chiles
  • 1/2 cup
    cumin seeds
  • 1/4 cup
    dried oregano
  • 1/4 cup
    paprika
  • 3 tablespoons
    kosher salt
Instructions
  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 Information

Makes: 1 cup
  • Calories18
  • Fat1 g
    • Saturated fat0 g
  • Cholesterol0 g
  • Carbohydrates3 g
    • Dietary fiber1 g
  • Protein1 g
  • Sodium214 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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