See Full Nutritional GuidelinesHide Full Nutritional Guidelines
Servings: 1/2 cup/120 mL (8 servings)
Amount per serving
% Daily Value*
Total Fat 2g
Saturated Fat 0g
Total Carbohydrate 10g
Dietary Fiber 2g
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
This wet rub has a citrus flavor from the different types of juice and zest. This combined with a great selection of spices gives whatever you're preparing a great flavor. Remember that letting it marinade a while helps the flavors to blend and gives the paste time to thicken. Make this paste even spicier by using a hot chili powder.
1/2 green chili (or more to taste, chopped with or without seeds)
5 garlic cloves (finely crushed)
3 tablespoons/45 mL chili powder (mild)
1 tablespoon/15 mL olive oil
1 tablespoon/15 mL paprika
1 teaspoon/5 mL cumin (ground)
1 teaspoon/5 mL salt
1/2 teaspoon/2.5 mL dried oregano
1/2 teaspoon/2.5 mL cinnamon
Steps to Make It
Gather the ingredients.
Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients. Add more spices if desired. Let stand at least 30 minutes before using (should thicken). Store in an air tight container in the refrigerator for up to 7 days after preparation.
Marinate beef for up to 24 hours, pork and poultry for 12 hours, fish and seafood for 30 minutes to 1 hours. Mixture can be applied to vegetables right before they hit the grill.
Rate This Recipe
I don't like this at all.It's not the worst.Sure, this will do.I'm a fan—would recommend.Amazing! I love it!Thanks for your rating!