Preparation / Directions:
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.
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