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Southwest Rub

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Southwest Rub
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Southwest Rub

Added by: on Sep 21st, 2010
This versatile rub goes great on just about anything. Chicken, steak, fish, pork. It can easily be adjusted to your taste. Fire up the grill!
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Prep Time:
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Ready In:
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Original Recipe Yield: 1 serving (1/4 cup)
 

Ingredients:

  • 2 teaspoons pure chile powder
  • 2 teaspoons granulated garlic
  • 2 teaspoons paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper
Nutrition Facts
Southwest Rub

Servings Per Recipe: 1

Amount Per Serving

Calories: 67

  • Total Fat: 2.2 g
  •     Saturated Fat: 0.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 4852 mg
  • Total Carbs: 13.1 g
  •     Dietary Fiber: 5.5 g
  •     Sugars: 1.1 g
  • Protein: 3.2 g
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Cooks' note:
A Word about Freshness: Ground spices loose their aromas in a matter of months [eight to ten months maximum]. If you have been holding onto a little jar of coriander for years, waiting to blend the world’s finest version of curry powder, forget about it. Dump the old, tired coriander and buy some freshly ground. Better yet, buy whole coriander and grind the seeds yourself. Some people who are far more exacting than I am actually date each jar when they buy it. Whatever you do, store your spices and spice rubs in air-tight containers away from light and heat, to give them a long, aromatic life. The spice rack by your stove may look absolutely darling, but it is murder on your spices.

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