Karen's Smoky Chili Seasoning & Rub
A well-rounded blend with four different chilies and spices that's nice and smoky and perfectly spiced with a good kick, but not fiery hot. I'm loving it rubbed all over chicken and roasted. Use with coarse salt when dry brining... amazing crispy skin results!
Servings: 12 1 t. servings; makes 1/4 cup
Ingredients
- 2 teaspoons dried mulato chiles ground
- 1 tablespoon smoked paprika
- 1 teaspoon cumin ground
- 1 teaspoon Mexican oregano can use Italian
- 1 teaspoon granulated garlic
- 1/2 teaspoon chipotle chilies ground
- 1 teaspoon Kashmiri chili ground
Instructions
Note:
- Use fresh, not old ingredient for the best flavor.
Make Seasoning:
- Add all seasonings in a bowl and mix together to blend.Store in an airtight container away from light and heat.
Notes
The Seasoning & Rub should have some texture; not ground to a fine powder.
Mulato Chiles: Heat a small skillet to medium heat. Add the whole chiles and toast on both sides until fragrant, about 20 seconds each side; do not burn. Cool completely, discard stems and seeds and process in a spice blender until somewhat fine.
Cumin: I toast and grind fresh.
Garlic: I pulse dehydrated garlic flakes to a coarse powder.
Mexican Oregano: I toast very briefly, then process in my spice blender.
I used bought Chipotle Chilies ground. Use Mulato Chili method if whole.
Kashmiri Chili and Smoked Paprika ~ I have purchased ground. For using as Dry Rub: great on chicken, see my recipe!
To each 3 tablespoons of seasoning - add 3 teaspoons of Kosher Salt. (I use Diamond Kosher Salt.) This recipe may not be reproduced without the consent of its author, Karen Sheer.
Cumin: I toast and grind fresh.
Garlic: I pulse dehydrated garlic flakes to a coarse powder.
Mexican Oregano: I toast very briefly, then process in my spice blender.
I used bought Chipotle Chilies ground. Use Mulato Chili method if whole.
Kashmiri Chili and Smoked Paprika ~ I have purchased ground. For using as Dry Rub: great on chicken, see my recipe!
To each 3 tablespoons of seasoning - add 3 teaspoons of Kosher Salt. (I use Diamond Kosher Salt.) This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 7kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 4mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 342IU | Vitamin C: 0.03mg | Calcium: 6mg | Iron: 0.3mg