Recipe courtesy of Ike Phillips
Spice Rub
- Level: Easy
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 155
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 29
- Dietary Fiber
- 11
- Sugar
- 2
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 374
- Total: 10 min
- Active: 10 min
Ingredients
3 tablespoons ancho chile powder
3 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon freshly ground black pepper
Directions
- Add the ancho chile powder, cumin, coriander, garlic powder, onion powder, salt, cayenne and black pepper to a medium bowl and slowly whisk until thoroughly combined. Scoop the blended mixture into a jar and top with a tight-fitting lid. The spice rub will keep at room temperature in a dark place (like your cabinet) for up to 1 year.