Prep 10 mins
Cook 1 min
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry or add to chicken or fish marinades.
- 1 tablespoon coriander seed
- 1 tablespoon cumin seed
- 6 tablespoons new mexico chile powder (Chimayo)
- 2 teaspoons garlic powder
- 1 tablespoon onion powder
- 2 teaspoons Mexican oregano
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- Heat a small skillet over medium heat and add the cumin and coriander seeds. Toast the seeds and gently roll them around until the seeds begin to give off a rich aroma, about 1 minute. Transfer the roasted seeds to a small plate and allow them to cool.
- Put the seeds into a mortar and pestle or a spice grinder and add the chile powder, onion and garlic powder, oregano, salt and pepper, then either pummel them with the mortar and pestle or grind them until they have an even texture.
- Store the rub in a jar, covered tightly, and keep in a cool, dry place for up to 1 month.