Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    Dried Smoked Habaneros
  20                    Dried Smoked Jalapenos
  10                    Dried Pablanos
   2      large         Vidalia Onions
   5      cloves        Garlic
   1      tablespoon    Toasted Coriander seeds
   1      teaspoon      Ground Cumin
     1/4  cup           Light Brown Sugar
                        salt to taste

Preparation:

Directions Smoke Habanero and Jalapeno peppers over slow grill with wet mesquite for about 2 hours(halving peppers decreases time needed and intensifies smoke flavor).Toast coriander seeds in foil "pan" on grill for 5-10 min. Use manufacturers instructions to dehydrate peppers, onions and garlic. Once dry, grind peppers, garlic,onions and seeds to powder (an electric coffee grinder works great). Combine all ingredients and use as a rub for any meat or fish. Comments I love it on grilled pork tenderloin, or anything else. The brown sugar content can be adjusted to adjust the heat level.