Red Chile Rub Recipes

Steps:

• Preheat the fryer to 350 degrees F.
• Whisk together the brown sugar, ancho chili powder, cinnamon, cumin, salt and black pepper in a small bowl.
• Preheat the grill, a grill pan or a nonstick saute pan over high heat. Brush both sides of the char with the oil and sprinkle with salt and black pepper. Rub one side of each fillet with some of the spice rub. Cook the char rub-side down until golden brown and a crust has formed, about 3 minutes, and then flip and continue cooking to medium doneness, 3 to 4 minutes longer.
• Slice the skin into 1/4-inch strips, and then dredge in the rice flour. Fry until crispy, about 1 minute. Transfer to a paper-towel-lined sheet tray and immediately sprinkle with salt.
• Plate the fish rub-side up, topped with the crispy skin. Serve some of the Salsa Vera Cruz alongside, and garnish with cilantro leaves and pumpkin seeds.
• Heat a large saute pan over medium heat. Combine the tomatoes, olives, capers, oregano, thyme, garlic, jalapenos and red onions in a medium bowl. Add the canola oil to the pan, and cook the mixture 1 minute. Remove the pan from the heat and let sit 2 minutes. Transfer to a bowl and let cool to room temperature. Finish with the olive oil and season with salt and black pepper.

Steps:

• Red Chile Rub: Preheat grill to medium high. Combine ancho, cumin, brown sugar and cinnamon in a medium bowl. Brush salmon with olive oil and season with salt and pepper. Rub 1 tablespoon of the spice rub on 1 side of the salmon and grill, rub-side down until lightly golden brown, about 2 to 3 minutes. Turn over and continue grilling for 3 to 4 minutes for medium doneness.
• Toasted Corn Vinaigrette: In a large pot of boiling water, blanch the corn about 5 minutes. Place the ears on the grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a small bowl. Whisk together the lime juice, jalapeno and honey until combine. Slowly whisk in the oil until emulsified. Season with salt and pepper and fold in the corn, onions and cilantro.

Steps:

• To make the chile sauce, cover the chiles with 2 cups boiling water. Soak until softened, about 10 minutes.
• Transfer the chiles, their liquid and garlic to a blender. Puree about 1 minute, scraping down the sides with a rubber spatula. Add the vinegar, oregano, molasses, mustard, salt, and pepper. Blend until smooth. (Chile sauce may be refrigerated up to 2 weeks).

Steps:

• Roast and Soak the Chiles
• Cut or tear the chiles into flat pieces and remove the seeds and veins. Heat a nonstick skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften up a bit, about 1 minute.
• Transfer to a blender and fill with boiling water. Allow the chiles to soak for 30 minutes, making sure to keep them submerged under water. (You may need to wedge the blender top into the opening to help keep the chiles under water.)
• Roast the Garlic
• Return the same skillet used to toast the chiles to the stove and place over medium heat. Add the garlic and roast, turning often, until the skin blackens and the garlic begins to smell toasty, about 10 minutes. Remove from the heat and peel. Set aside.
• Puree the Mixture
• Pour the water out of the blender jar, leaving behind the rehydrated chiles. Add the garlic along with cinnamon, bay leaf, cumin, pepper, oregano, salt, and vinegar and puree until smooth. (You may need to pulse and scrape down the mixture a few times to get the puree started.)
• Serve or Store
• Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
• COOKING NOTES
• INGREDIENTS
• Handling Chiles
• If you have sensitive hands, you may want to wear rubber gloves when handling chiles. If you chose to work with them with bare hands, make sure to wash your hands well before touching your eyes or other sensitive skin.
• TECHNIQUES
• Roasting Chiles
• Although you may not think it makes a difference, dry roasting or toasting dried chiles before rehydrating them adds an incredible richness to their flavor. However, you must be careful not to burn them, which will result in an undesirable bitter flavor.
• Since the chiles are dark, you cannot rely on their color to tell you if they are ready. Instead pay attention to their aroma and texture. As soon as they begin to release their scent and become soft and pliable, they are ready.
• ADVANCE PREPARATION
• This paste can be made well in advance and kept in an airtight container in the refrigerator. It keeps almost indefinitely.

Steps:

• For the dry rub: Add the dried chiles, brown sugar, salt, pepper and cumin to a bowl and mix well.
• Cover the tri-tip generously with the spice mix on all sides. Wrap the tri-tip in plastic wrap and let sit in the fridge for 3 hours or up to 2 days. Prior to cooking, remove the meat from the fridge and let come to room temperature, approximately 1 hour.
• Preheat a smoker (or the oven) to 225 degrees F.
• Add the tri-tip and cook until the internal temperature reaches 130 degrees F, 60 minutes to 1 hour 30 minutes.
• For the charred green onion and avocado salsa: Preheat the grill to medium-high heat.
• Toss the chiles and green onions with the oil and sprinkle with kosher salt. Place on the grill and cook until charred, 6 to 8 minutes. (Leave the grill on.)
• Add the charred onions to a food processor. Set the chiles aside until cool enough to handle, then stem, seed and chop. To the food processor, add the cilantro, parsley, juice from 1/2 lime and 1 tablespoon kosher salt and puree, slowly streaming in the olive oil until combined. Transfer to a medium bowl. Add the avocados and chopped green chiles and gently fold in. Adjust seasoning with the remaining lime juice and salt.
• Remove the tri-tip from the smoker and add to the grill. Cook on both sides to get a crisp exterior, about 4 minutes per side. Let rest 10 minutes, then slice against the grain and on the bias. Sprinkle with flakey salt and serve with the charred green onion and avocado salsa on the side.

Steps:

• Mix together the chile powder, salt, cumin, cayenne, coriander, sugar and lime zest in a bowl. This spice mix not only goes great with chicken and pork, but also to rim a spicy margarita.

Steps:

• In a small bowl, mix all ingredients.

Steps:

• Dump all the ingredients into a bowl and rub them together with your hands. Store in a plastic or glass containdr til ready to use.

Steps:

• Mix the brown sugar, ground chipotle, paprika, mustard powder, cumin, and salt together in a bowl.