Ancho Chile Dry Rub
Monday, 26 May 2008
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.
At a glance
About 1/2 cup
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.
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