Ancho Guajillo Chili Dry Rub

Written by CMP on July 14, 2008

This dry rub uses both ancho and guajillo chili and is great for chicken or pork.

Ingredients:

Toss everything into a small food processor and pulse until well blended.

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Comments

Looks fabulous, did you soak the Guajillo Pepper in water before using or did you just grind it up?

Thanks, Jason.

Nope, I didn't soak it. I just removed the stem, gave it a rough chop, and tossed it into the food processor.

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