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Ancho chiles are the dried version of the poblano pepper. They are also the sweetest of the dried chiles. Here ground ancho chile is mixed with toasted spices to produce a favorite rub. It has even found its way into Red Chile & Lime Shortbread Cookies (see recipe).
Ingredients
Ingredients
1 tablespoon cumin seed
1 tablespoon coriander seed
1 tablespoon red chile flakes
1 tablespoon ancho chile powder
1 tablespoon kosher salt
1 teaspoon sweet paprika
1 teaspoon garlic powder
Instructions
Toast the cumin seed, coriander seed, and chile flakes in a small skillet on the stovetop for about 5 minutes, or until fragrant. Remove from the heat and allow to cool.
Transfer the toasted spices to a spice grinder along with the chile powder, salt, paprika, and garlic powder. Grind for 15 to 20 seconds, until the spices are completely ground. Transfer to an airtight container until ready to use.
| Servings |
| 1/2 cup |
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Ancho chiles are the dried version of the poblano pepper. They are also the sweetest of the dried chiles. Here ground ancho chile is mixed with toasted spices to produce a favorite rub. It has even found its way into Red Chile & Lime Shortbread Cookies (see recipe). IngredientsIngredients InstructionsToast the cumin seed, coriander seed, and chile flakes in a small skillet on the stovetop for about 5 minutes, or until fragrant. Remove from the heat and allow to cool. Transfer the toasted spices to a spice grinder along with the chile powder, salt, paprika, and garlic powder. Grind for 15 to 20 seconds, until the spices are completely ground. Transfer to an airtight container until ready to use.
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