This tangy blend is great on vegetables
Combine all of the dry ingredients in a large bowl. Add the zest and juice from the limes and mix well. |
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Spread the mixture in a thin layer over a cookie sheet and place in the oven at a very low heat (100 degrees usually works fine). Lift and mix the mixture occasionally and break up large clumps. After the spices seem thoroughly dry place them in a food processor and pulse a few times to break up the last clumps and store in a sealed dry container.
This spice rub is very yummy and extremely versatile.
Directions: Mix it all up. Put it on your food. |
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This rub was originally formulated for grilled corn on the cob. To make that remove the husks from the corn. Brush them liberally with olive oil and sprinkle them with the spice rub. Place the corn over a hot grill and turn frequently until the kernels turn a dark yellow with just a bit of singeing.
We have since learned that it also make a great seasoning for roast meats (especially lamb), macaroni and cheese, turkey burgers, stir fries, sauces and popcorn.