Homemade is way better than store-bought. Great on red fish, shrimp, and just about anything else you want to blacken. Give your protein a good coating and toss it on a lightly oiled pan, griddle, or grill. Adjust the cayenne pepper in the recipe to get to your desired level of heat. If you want to go sweet, add a touch of brown sugar to the mix.
This will make enough to keep for a while so you can always have it on hand.
Super Versatile Blackening Rub
Makes enough for several uses
Ingredients
-
3/4T Kosher Salt
- (Some end uses will require more salt than others, this is a good starting point for your base.)
- 1T Black Pepper
- 1T Sweet Paprika
- 1T Ancho Chile Powder -1.5T Garlic Powder
- 1T Onion Powder
- 1/2T Thyme
- 1/2Tsp Mustard Powder
- 1/2Tsp Cayenne Powder
- 1/2Tsp Cinnamon
- 3Tsp Cumin
- 2Tsp Coriander
Technique
-
Measure and mix all ingredients. Will keep for 3 months or longer.
-
The more of these that you can grind from whole spices the better. It's amazing how much flavor can pop out of this sucker if ground fresh rather than purchased in powder form.
