Chile Spice Rub

Ingredients:

4 dried New Mexico chiles

4 dried cascabel chiles

4 dried ancho chiles

1/2 cup cumin seeds

1/4 cup dried oregano

1/4 cup paprika

3 tablespoons kosher salt

Preparation:

1.Preheat oven to 400°F.

2.Stem and seed chiles. Spread them on a small baking sheet and roast until fragrant, about 4 minutes. Transfer to a medium bowl.

3.Spread cumin seeds on the baking sheet and roast until smoking and very fragrant, about 6 minutes. Stir in oregano and roast for 2 minutes more. Add to the bowl with the chiles, then add paprika and salt; stir to combine. Let cool slightly. Transfer to a food processor and process until the mixture is finely ground.

4.Measure out 2 tablespoons of the rub. Using your hands, rub it evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling. Can be stored in an airtight container for up to 3 months. Marinate for 2 hours to overnight for meats, 30 minutes for salmon.

Recipe from Eatingwell.com