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Latin-Style Spice Rub

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  1. 1/4 cup cumin seeds
  2. 2 tablespoons coriander seeds
  3. 2 tablespoons chili powder
  4. 1 tablespoon light brown sugar
  5. 2 tablespoons kosher salt
  6. 1 teaspoon cinnamon
  7. 1 teaspoon cayenne pepper
  8. 2 tablespoons freshly ground black pepper
  1. In a small dry skillet, toast the cumin and coriander seeds over moderately low heat, shaking the pan, until fragrant, about 2 minutes. Transfer to a spice grinder or mortar, add the remaining ingredients and grind to a fine powder.
Make Ahead The spice rub will keep at room temperature for up to 1 month. Serve With Skirt steak, pork, chicken legs, any oily fish: marinate just before grilling.
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