Category:
Condiments + Spice Blends

Seasons:
December, November, October, September, August, July, June, May, April, March, February, January

Courtesy of Amy Reynolds

For 1 Batch(es)

1 teaspoons San Antonio chili powder
1/2 teaspoons Mexican oregano leaves, dried
1/2 teaspoons torn cilantro leaves, dried
1/2 teaspoons heaping, minced garlic (or 0.5 t. granulated garlic)
1/4 teaspoons cayenne pepper
1/4 teaspoons ground ginger
1/4 teaspoons ground cumin (or more!)
1/2 teaspoons Mexican Chihuahua Wood Smoked Salt
1 Juiced lime

Chihuahuan Chile Wet Rub Directions

Using a small food processor or pestle and mortar, mix all ingredients except the lime/lemon juice well.

Once a homogenous mixture is achieved, add the juice so that a thick but spreadable paste is formed. You may need to add more or less juice as is needed.

Use rub on all fish, meats, chicken or pork. Makes a fantastic seasoning for black beans or pinto bean recipes. Best as a rub on grilled chicken.