Latin-Style Spice Rub

Contributed by Chris Schlesinger and John Willoughby

SERVINGS: MAKES ABOUT 1 CUP

•FAST

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

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.

Latin-Style Spice Rub

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