Chile Rub Rojo Recipe - Cooking Index
Chile Rub Rojo Recipe - Cooking Index
Dry rubs get sticky on the grill. When you're using one, be sure to oil the cooking grate well to prevent fusion between the food and the metal. As further insurance, don't move the food during the first minute of grilling, giving the spices time to singe into the surface.
| 1/4 cup | 59ml | Paprika |
| 2 tablespoons | 30ml | Kosher salt |
| = (or other coarse salt) | ||
| 2 tablespoons | 30ml | Ground chipotle chile |
| 2 tablespoons | 30ml | Ground dried mild to med-hot chile, |
| = (such as New Mexican, ancho, | ||
| Pasilla, or a combination of these) | ||
| 2 teaspoons | 10ml | Ground cumin |
| 1 1/2 teaspoons | 7.5ml | Sugar |
Mix the spices in a bowl. (Wear rubber gloves when handling this chile-based rub, or be sure to wash your hands well before touching your eyes or other sensitive body parts.) Store the rub covered in a cool, dark pantry or freezer.
This recipe yields 3/4 cup.
Source:
Born to Grill: An American Celebration by Cheryl Alters Jamison and - Bill Jamison
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