Peden + Munk
Bobby Flay uses this spice rub for salmon, or on chicken thighs that are braised and then layered in tacos.
Recipe information
Yield
Makes about 2 cups
Ingredients
1
cup ancho chile powder
⅓
cup hot smoked Spanish paprika
3
tablespoons English mustard powder
3
tablespoons ground coriander
3
tablespoons ground dried oregano
1
tablespoon ground cumin
1
tablespoon kosher salt
1
tablespoon freshly ground black pepper
2
teaspoons ground chile de árbol
Preparation
Step 1
Whisk ancho chile powder, paprika, mustard powder, coriander, oregano, cumin, salt, pepper, and chile de árbol in an airtight container; cover.
Step 2
DO AHEAD: Rub can be made 1 month ahead. Store at room temperature in a dark place.
Nutrition Per Serving
Calories (kcal) 20 Fat (g) 1 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 3 Dietary Fiber (g) 2 Total Sugars (g)0 Protein (g) 1 Sodium (mg) 220