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Add a photoServings: 1
Ingredients
- 1/4 c. paprika
- 2 Tbsp. kosher salt (or possibly other coarse salt)
- 2 Tbsp. grnd chipotle chile
- 2 Tbsp. grnd dry mild to med-warm chile, (such as New Mexican, ancho, pasilla, or possibly a combination of these)
- 2 tsp grnd cumin
- 1 1/2 tsp sugar
Directions
- Mix the spices in a bowl. (Wear rubber gloves when handling this chile-based rub, or possibly be sure to wash your hands well before touching your eyes or possibly other sensitive body parts.) Store the rub covered in a cold, dark pantry or possibly freezer.
- This recipe yields 3/4 c..
- Comments: 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, do not move the food during the first minute of grilling, giving the spices time to singe into the surface.
- Yield: 3/4 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 74g | |
| Calories 120 | |
| Calories from Fat 38 | 32% |
| Total Fat 4.51g | 6% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13969mg | 582% |
| Potassium 725mg | 21% |
| Total Carbs 23.54g | 6% |
| Dietary Fiber 10.8g | 36% |
| Sugars 9.24g | 6% |
| Protein 4.82g | 8% |
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