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    You are in: Home / Recipes / Garlic and Six Chile Wet Rub Recipe
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    Garlic and Six Chile Wet Rub

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 15 mins

    15 mins

    6 hrs

    Kit^..^ty Of Canada's Note:

    Brush some on a ribeye steak or pork chops and place them in a ziplock style bag and marinate in you refrigerator for a few hours before hitting the grill. It's also great for basting white meats. I've also added a bit of this sauce to some mayonnaise and used it on smoked meat sandwiches. Or just sit it out in a bowl next to a spiral ham at a party. Recipe from Chef2Chef

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    Units: US | Metric


    1. 1
      Mash the garlic and salt together to form a paste.
    2. 2
      In a small bowl combine the paste with the cumin, chile powder, ketchup, Worcestershire and Pickapeppa sauces and the jelly.
    3. 3
      Stir to form a paste.
    4. 4
      Note: If you can't find Pickapeppa Sauce in you store, just use more Worcestershire Sauce.

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    Nutritional Facts for Garlic and Six Chile Wet Rub

    Serving Size: 1 (90 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 187.7
    Calories from Fat 13
    Total Fat 1.5 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 1504.7 mg
    Total Carbohydrate 46.9 g
    Dietary Fiber 3.2 g
    Sugars 30.8 g
    Protein 1.4 g

    The following items or measurements are not included:

    Pickapeppa Sauce

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