Since habanero chiles are native to the Yucatan and around the Caribbean, it's only natural to have the dried form in a lovely hot and spicy rub for ribs or chicken. I found it on Recipe Sources, tinkered with it a little and wound up with a rub very similar to a Jerk Rub. I keep this on hand all the time and use it often. If you feel inventive, try to use to it make your own jerk marinade!
Heat Scale: Hot (you can even make it "incendiary if you want!)
Yields enough for 2-3 usages. depending on how much use use at a time

3 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons Hungarian paprika
2 tablespoons brown sugar
1 tablespoon ground allspice
1 tablespoon ground chipotle chile powder
3 teaspoons ground cinnamon
2 teaspoons ground thyme
1 teaspoon ground nutmeg
1 teaspoon ground habanero chile powder
1 teaspoon ground dried lemon peel (Penzey's)

In a bowl combine all ingredients; store in a tightly sealed container up to 3 months. Use on pork, beef or chicken.

Back to the Archives

Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved