| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Rubs | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Paprika |
| 1/4 | c | Brown sugar |
| 1/8 | c | Salt |
| 1/8 | c | Garlic powder |
| 1/8 | c | Dried chipotles peppers |
| ground | ||
| 1 | T | Celery salt |
| 1 | T | Onion powder |
| 1 | T | Pepper, black fresh ground |
| 1 | T | Chimayo red chile, ground |
INSTRUCTIONS
Mix thoroughly. To me, the thing that makes this outstanding is the chipotles. And note that these are not the canned ones in adobo - they're dried. This makes their smokiness a bit more intense. You might have difficulty finding them. Look for them in the Hispanic section of larger grocery stores. Same with the Red pepper, use cayenne instead. Posted to MealMaster Recipes List, Digest #153 Date: Sat, 01 Jun 1996 08:55:28 -0700 From: cstarz@teleport.com (Carey Starzinger)
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 630
Calories From Fat: 110
Total Fat: 14.1g
Cholesterol: 0mg
Sodium: 19002.3mg
Potassium: 2744.6mg
Carbohydrates: 153.9g
Fiber: 39.9g
Sugar: 64.5g
Protein: 20.4g