South of the Border Chile Rub

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This is our version of Mexican flavorings that would work on goat, as in cabrito, pit roasted goat. Can’t find goat at Winn-Dixie? Use this rub for either grilling or smoking beef, pork, and lamb.

Ingredients

  • 3 tablespoons ground ancho chile

  • 2 teaspoons ground chile de arbol

  • 2 teaspoons ground chipotle chile

  • 2 teaspoons dried oregano, Mexican preferred

  • 2 teaspoons onion salt

  • 1 teaspoon ground cumin

  • 1 teaspoon powdered garlic

Instructions

Combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer.

 

Chili powder

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This powder is used to make chili con carne and replaces the commercial type; experiment with the ingredients and adjust them to your taste.

Ingredients

  • 5 tablespoons ground New Mexican red chile

  • 1 tablespoon ground hot chile, such as piquin or chiltepin

  • 1 ½ tablespoons ground cumin

  • 1 ½ tablespoons ground oregano

  • 1 ½ tablespoons garlic powder

  • 1 teaspoon salt

Instructions

Mix all the ingredients together and process in a blender or spice grinder until fine. Store the excess powder in a glass jar.

 

Dry Jerk Seasoning

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Jerk seasoning is actually a delicious, tropical way to barbecue. Use it to season either pork or poultry; simply rub into the meat, marinate overnight in the refrigerator, grill (or bake), and then enjoy!

Ingredients

  • 1 teaspoon dried ground habanero chile or substitute other hot 

  • 2 tablespoons onion powder

  • 2 teaspoons ground thyme

  • 2 teaspoons ground allspice

  • 1 teaspoon coarsely ground black pepper

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground cinnamon

  • ½ teaspoon garlic powder

  • 1/4 teaspoon ground cloves

Instructions

Combine all the ingredients and mix well. Store the extra seasoning in a glass jar.

Curry Powder

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Curry powder is always a combination of various ingredients, and much like chili con carne, there is no such thing as a definitive recipe. There are instead as many curry recipes as there are curry cooks. Use this recipe as a starting point and make additions or adjustments according to your tastes. Homemade curry powder is a wonderful treat for your taste buds.

Ingredients

  • 5 tablespoons ground New Mexican red chile

  • 3 tablespoons ground coriander

  • 3 tablespoons ground cumin

  • 1 tablespoon ground ginger

  • 2 teaspoons ground cayenne

  • 1 teaspoon cardamom seeds

  • 1 teaspoon ground fenugreek

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon ground allspice

  • 1 teaspoon ground cloves

  • ½ teaspoon ground nutmeg

Instructions

Mix all the ingredients together and process in a blender or spice grinder until fine. Store the excess powder in a glass jar.

 

Red Chile Sauce from Pods

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This basic sauce can be used in a variety of Southwestern dishes that call for a red sauce, as well as in place of ketchup when making salad dressings and other dishes. Other large dried chiles such as guajillo, pasilla, or ancho chiles can be added or substituted. This sauce will keep up to one week in the refrigerator, or you can freeze it.

Ingredients

  • 12 dried whole red New Mexican chiles

  • 1 large onion, chopped

  • 3 cloves garlic, chopped

  • 3 cups water

Instructions

Place the chiles on a baking pan and put in a 250° oven for 10 to 15 minutes or until the chiles smell like they are toasted, being careful not to let them burn. Remove the stems and seeds and crumble the pods into a saucepan.

Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 20 to 30 minutes or until the chiles are soft.

Puree the mixture in a blender or a food processor and strain. If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency.