© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Luckytrim
You can rub this onto seafood and meats before smoking, use it in marinades, sauces and mayonnaise, and coat foods before grilling.
1 cup dried New Mexico red chile purée
2 tablespoon honey
1 tablespoon Dijon mustard
½ teaspoon dried Mexican oregano, crumbled
2 garlic cloves, peeled and pressed
½ teaspoon ground toasted cumin seeds
Mix all ingredients together, then use immediately or cover and refrigerate for up to 3 days or freeze for up to 2 months.