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Ancho Chile Dry Rub

Monday, 26 May 2008


Here's a great rub to use on meats which will be smoked or grilled.


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Ancho Chiles, Peppercorns, Celery Seed, Cumin Seed, Annato Seeds


Here’s a great rub to use on meats that will be smoked or grilled. Since anchos are sold in fairly pliable condition, place them in the oven on low heat until they are brittle.

  • 4 ancho chiles, stems removed and seeded, dried in the oven

  • 2 teaspoons whole white peppercorns

  • 1 teaspoon whole black peppercorns

  • 1/2 teaspoon celery seed

  • 3 and 1/2 teaspoons cumin seed

  • 1 teaspoon thyme

  • 1 small bay leaf

  • 1 teaspoon annato seeds

  • 1 and 1/2 teaspoons salt

Blend together all the ingredients in a spice mill or blender. Pack in a glass jar after using.

Yield: About ½ cup

Heat Scale: Mild


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