We use this rub for a variety of dishes. I have posted at least 3 dishes using this rub so far and was in the process of posting another. So rather than try to figure out which recipe has this rub recipe, I decided to make it it’s own post. There is very little heat so don’t let the title scare you away. Give this a try. You will like it.
- 3 large Ancho Chiles (alternatively, use 4 Tbsp pure ancho chile powder – not store bought chili powder as it has oregano, garlic powder and cumin added to it)
- 6 grams Cumin Seeds (1 Tbsp)
- 6 grams Fennel Seeds (1 Tbsp)
- 24 grams Coriander Seeds (4-1/2 Tbsp)
- 6 grams Black Peppercorns (1 Tbsp)
- 6 grams dried Thyme (1 Tbsp)
- 6 grams dried Oregano (1 Tbsp)
- 6 grams Dry Mustard powder (1 Tbsp)
- 43 grams Salt (2-1/2 Tbsp)
Stem and seed the Ancho Chiles. Lay the Ancho Chiles flat on a preheated hot skillet and quickly toast being careful not to burn. Rough chop and set aside to cool. In another preheated skillet toast the cumin, fennel, coriander and peppercorns until aromatic, again being careful not to burn. (alternatively, spread them om a cookie sheet and roast them for approximately 5 minutes in a 300 F oven.) Remove from heat and pour into a plate to cool. When the toasted spices have cooled pour them into a spice mill along with the chopped Ancho chiles, thyme and oregano. Grind into a course powder. Pour into a 1 Pt Mason jar. Add the dry mustard powder and salt. Shake until well blended. Store until ready to use. This wonderful earthy rub can be used on various fish, i. e. tuna, salmon, Nairagi, swordfish, etc., as well as pork, chicken or beef. It has a shelf life of 60 – 90 days.