Alton Brown's equation for a good basic rub. He uses a quart Mason jar with two seals to mix and store the rub. One lid is the cover and the other has holes punched to make a shaker. Note the recipe is actually measured in parts, but in order for the zaar software to read it I inserted cup measurements. You can make as much or little as you want by using parts, i.e. part = 1/4 cup. That's what we do, otherwise I'd need another flour container.
Now this recipe is not for the actually cooking of the meat. That is left to your creative juices.
I literally live on this in the summer when tomatoes are garden-ripe! I prefer this to cooked salsa, and I really load up on the cilantro. Of course, you can adjust the heat and any other ingredient as you wish, but this is the basic recipe. Serve with your favorite tortilla chips. Hope you enjoy it as much as I do!
Cauliflower and broccoli never had it so good! --- the amounts stated makes a huge amount if desired the ingredients may be reduced by half --- for cheese sauce with a kick add in some Tabasco or cayenne pepper, of coarse this cheese sauce may be used with just about anything!
Take my advice, make lots of this dip. The recipe may say that it is for 4 servings, but I have seen sophisticated friends turn barbaric over a bowl of this stuff. It's very sweet and goes great with tart apples.
I got this recipe from my mom. It is traditionally served in a rye bread bowl (rip out pieces of bread in the top to hollow out a bowl for the dip, and then place the bread around the edges of the platter). It can also be served without the bread with veggies or chips.
I found this "clone" recipe at recipegoldmine.com. It is very similar to the cinnamon butter served at Texas Roadhouse restaurants in Dallas. They bring it to you to serve on their in house dinner rolls. (Please see recipe I posted for these rolls (Texas Roadhouse Buttery Dinner Rolls), just recently. I love how easy this is to mix up and serve, probably with ingredients you already have on hand. Cook time is prep. time.