Email to Snu Me      

Rub- Chili Rub

Source of Recipe

Boulder Daily Camera 1/30/02


Recipe Introduction

This recipe for chili rub from "1,000 Mexican Recipes" (Hungry Minds) is ideal for a meaty fish such as tuna or salmon. Simply rub on the fish about 15 minutes before cooking, and grill, broil or bake to desired doneness. Place fish on a platter and slice for use in tacos. The rub is also good on meats such as pork or lamb.

List of Ingredients

1/4 cup cumin seeds

1 1/2 teaspoons coriander seeds

1 teaspoon anise seeds

2 tablespoons dried oregano (Mexican variety preferred), crumbled

1/4 cup New Mexico chili powder

2 tablespoons dark brown sugar

1 teaspoon salt or to taste




Recipe

Directions: In a medium skillet, over medium heat, toast the cumin, coriander, anise and oregano until very aromatic, about 2 minutes. Stir and shake the pan constantly while toasting. Take care not to burn or the mixture may taste bitter. As soon as the mixture smells toasty and aromatic, transfer to a plate to cool. Grind to a powder in a spice grinder. Use about ½ to 1 teaspoon of rub per pound of meat or fish. Leftover spice mix may be frozen to keep flavors fresh.