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Dried chili rub for vegetables

Dried chiles are an essential ingredient in Mexican cuisine. They are not always spicy, but they can spice up any dish and give it a distinctly Mexican touch. Our Rub de chiles secos is ideal for seasoning yellow and green zucchini, mushrooms, eggplants, carrots, peppers, etc. It also goes great with extra firm tofu and other vegan ingredients, so be sure to try it!

Ingredients:

2 dried ancho chiles

2 dried guajillo chiles

1 dried morita chili pepper*.

¼ Tbsp. cumin powder

1 Tbsp. of dried Mexican oregano

1 Tbsp. onion powder

1 Tbsp. garlic powder

2 Tbsp. salt

1 Tbsp. ground pepper

¼ Tbsp. brown sugar

 

*Note: the morita chile gives a smoky note to the Rub. Simply remove this ingredient if it is not desired.

Preparation:

1. Clean and devein the dried chiles.

2. Roast the chiles in a comal until they are lightly toasted.

3. Now grind all the ingredients in a blender or food processor. You can also grind everything in molcajete (Mexican mortar and pestle.) Ready is the Rub!

Use:

Spread your vegetables with butter, margarine or oil. Rub them with the condiment and roast them to taste on the grill, in a frying pan or in the oven. Enjoy!

*Note : le piment morita donne une note fumée au Rub. Si vous ne le souhaitez pas, il suffit de supprimer cet ingrédient.

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