Smokey • Earthy • Balanced Heat
A handcrafted blend of ancho, guajillo, pasilla, and arbol chiles with cumin, Mexican oregano, and smoked paprika. Perfect for steak, chicken, pork, salmon, swordfish, tuna, shrimp, and roasted vegetables.
Makes approximately ¾–1 cup
Combine all ingredients in a bowl and whisk until evenly blended. Store in an airtight container away from heat and light.
Preheat the oven to 350°F. Remove the stems and most of the seeds from the chiles. Spread on a sheet pan and toast in the oven for approximately 3 minutes, or until fragrant. Watch carefully and do not allow the chiles to burn, as they can become bitter. Allow to cool completely, then grind to a fine powder in a spice grinder.
Combine with:
Store in an airtight container away from heat and light.
Season generously and add salt separately to taste.
For best results, sprinkle the rub directly onto the meat, fish, or vegetables and gently pat or rub it onto the surface. Avoid mixing the rub with olive oil beforehand, as it can become pasty and prevent even coverage.
After seasoning, lightly drizzle or brush with olive oil just before grilling, roasting, or pan-searing.
Perfect for:
For fish such as salmon, tuna, and swordfish, apply a lighter coating to allow the natural flavor of the fish to shine through while adding a subtle smokey chile flavor.
