Chipotle Rub

"From fooddownunder.com"
 
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Ready In:
30mins
Ingredients:
6
Serves:
2-4
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ingredients

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directions

  • In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl.
  • Cool oregano completely and in an electric coffee/spice grinder grind fine.
  • In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. Do not let chiles burn or rub will be bitter.
  • Transfer chiles as fried to paper towels to drain and cool until crisp.
  • Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches.
  • In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency.
  • If mixture seems moist, on a large baking sheet spread it into a thin even layer and dry in middle of an oven set at lowest temperature until no longer moist, about 1 hour.
  • Wearing rubber gloves, break up any lumps with your fingers.
  • Chipotle rub keeps in an airtight container, chilled 6 months. Regrind rub before using.
  • Makes about 3 1/4 cups.

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