Latin-Style Spice Rub

  • Servings: MAKES ABOUT 1 CUP

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  • 1/4 cup cumin seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons chili powder
  • 1 tablespoon light brown sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cayenne pepper
  • 2 tablespoons freshly ground black pepper

How to make this recipe

  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.

Contributed By Published June 1996

470464 recipes/latin-style-spice-rub 2013-12-06T23:34:34+00:00 Chris Schlesinger, John Willoughby summer|barbecue-cookout|fathers-day|american|latin-american|marinades-and-rubs|fast|no-cook|weeknight-dinner june-1996,latin style spice rub,spicy marinade,grilling recipe,Chris Schlesinger,John Willoughby,East Coast Grill recipes,latin-style-spice-rub 470464

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