BLACKENED RUB FOR FISH, POULTRY OR BEEF

I always make at least 4 times this recipe. It will last for about 1 year stored in a jar in your spice pantry. My favorite use for this rub is for salmon…if my opinion counts!

INGREDIENTS

• 1½ tbsp kosher salt
• 1½ tbsp smoked or regular sweet paprika
• 1½ tbsp ancho chili powder
• ¾ tsp dried oregano
• ¾ tsp dried basil
• ½ tsp cayenne pepper
• ½ tsp ground coriander
• Olive oil to rub on the fish, poultry or other meat before the rub is applied

DIRECTIONS

1. Mix all the spices together in a small bowl. Store in jar. Use as needed.
2. Rub fish, poultry or meat lightly with olive oil.
3. Use approximately 1 tbsp of mixture per pound of fish, poultry or meat.
4. I usually broil or grill the protein with this rub.

Makes a little less than ½ cup of rub.

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