Use with caution – this rub packs a punch. Use on steaks, ribs or as a soothing balm.
1 tbs. dried habanero powder
1 tbs. chimayo chili powder
1 tbs. onion powder
1 tbs. garlic powder (not salt)
1-1/2 tsp. black pepper
2 tsp. white pepper
2 tsp. salt
2 tbs. cumin, ground from toasted seed
1 tbs. mild paprika
1 tbs. dried mexican oregano leaf
Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to a year. This rub is extremely hot. Use with caution and do not breath the particles when mixing. It is an extreme irritant.
Makes a little over 1/2 cup.