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I made this today with only slight changes. I added an extra tsp of salt, a tsp of sugar, and 2 packets of granulated lime. I put it on London broil, wrapped in saran wrap and let it sit in the fridge for about 6 hours. It was great. I can see how it would be equally good on chicken or pork. Thanks for posting!

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A.S.K. February 19, 2015

Used last night on an oven prepared meal in foil. Not extremely hot, but just enough for chicken and veggies. Left a little tingle in the back of the throat. Thnx for posting such a good recipe.

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Darkhunter May 20, 2008

I use it on a boston butt roast that I smoked and made enchiladas out of. Just the right amount of spices that mixed well with the enchilada sauce.

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Singlemalt April 26, 2007

Mild but flavourful. Used it with steaks and found it a bit too mild, Bergy's suggestion of using it with a stirfry would probably be better.

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kolibri January 07, 2006

I made this and used just about the entire recipe on a 5 pound pork roast ( center cut loin, boneless). I added it and a few tablespoons of lemon juice, then cooked it low and slow for about 3 hours in a dutch oven. It made a great Au jus that was awesome over the meat and the mashed potatoes. Great Recipe Dancer.

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Tugar357 October 04, 2005

Excellent flavor! I used it on chicken stirfry and served it with a green salad and warm corn tortillas MMMmmgood. Next time I will use it on pork kabobs threaded with small onions, peppers and mushrooms, I'll marinate the veggies in a separate sauce. Thanks Dancer your recipes ARE good

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Bergy May 04, 2002
Mexican Rub