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.


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

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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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