This recipe for Chipotle Rub is also called Mexican Potpourri. Fried chipotle peppers give this concoction its signature taste. When you fry them, prevent them from burning by turning them once and removing them from the pan after they puff up (about a minute's cooking time), otherwise, the rub will taste bitter. You'll need a food processor and a coffee grinder or spice mill to grind up ingredients like garlic, oregano and salt.
Use Epicurean.com's Chipotle Rub on seafood, pork, corn, green beans or any other foods you like. It also gives sauces, stews and even salads a boost. This recipe only yields 1/2 cup, so you may want to make extra so you have it ready when needed.
- 1 tablespoon corn oil
- 3 chipotle chilies, seeded and deveined
- 2 tablespoons kosher salt
- 1 tablespoon dried Mexican oregano, toasted and freshly ground
- 5 cloves garlic
Pour the oil oil into a pan over medium-high heat. Add chilies and fry them until they're puffy and brown. Blot excess oil and cool. Grind the chilies until they turn into powder. Run this powder with the salt, oregano and garlic through a food processor. If the mix is wet, spread it out in a thin layer on a baking sheet and bake it at 150 degrees Fahrenheit (65 degrees Celsius) for one hour. Store the rub in an airtight container at room temperature.