Chile Spice Rub

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Chile Spice Rub

Chile Spice Rub

This rub is the reason we return over and over again to our favorite lunch spot in Burlington, Vermont: Penny Cluse Café. Although we prefer the blend of chiles given here, any combination of 12 dried chiles will give you a delicious, spicy result. Use on: Extra-firm tofu, shrimp, scallops, salmon, mahi-mahi, chicken, pork, beef, lamb

Serves 48

Prep Time 30 min

Total Time 30 min.


  • 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 tablespoon kosher salt

Cooking Directions

Step 1

Preheat oven to 400°F.

Step 2

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

Step 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.

Step 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.