New Mexican Spice Rub
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.
1 Tbsp. roasted coriander seeds
1 Tbsp. roasted cumin seeds
6 Tbsp. New Mexican Chimayo chile powder
2 tsp. garlic powder
1 Tbsp. onion powder
2 tsp. Mexican oregano
2 tsp. salt
1 tsp. ground black pepper
Heat a comal 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.