Chili-Spice Rub With Orange Recipe #379898
Found this wet rub in The Seattle Times. Adding to collection of uses for hot peppers from the garden. Makes use of grill for summer cooking too!
7 min | 5 min prep
1 cups
- 2-3 serrano chilies, fresh (remove seeds to control heat)
- 4 garlic cloves
- 1/2 onion, medium
- 1/4 cup soy sauce
- 1/4 cup extra-virgin olive oil, good-tasting
- 1/3 cup vinegar (any type will do)
- 1 orange, zested and juiced
- 3 tablespoons brown sugar
- 2 teaspoons coriander, ground (try fresh ground for more flavor)
- 1/2 teaspoon black pepper, freshly ground
- Combine everything in a food processor or blender and purée.
- Rub over the surface of your vegetables or other food and slow-grill over medium-low heat.
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5 stars