Читать книгу Taste of Tucson - Jackie Alpers - Страница 30
Оглавление6 Persian limes
¹⁄2 cup ground turmeric
¹⁄2 cup paprika
¹⁄2 cup kosher salt
¹⁄4 cup New Mexico chile powder2 tablespoons garlic powder2 tablespoons ground cumin¹⁄2 tablespoons freshly ground black pepper
1 tablespoon crushed red pepper flakes1 tablespoon ground coriander1 tablespoon dried
Mediterranean oregano1 tablespoon mustard powder¹⁄2teaspoons onion powder¹⁄2 teaspoons ground cinnamon
Finely grate the zest from the limes with a microplane, then place the zest on a paper towel–lined plate. (Save the zested limes for another use.) Let dry uncovered in a warm place overnight.
In a medium bowl, stir together the dried zest with the turmeric, paprika, kosher salt, chile powder, garlic powder, cumin, black pepper, red pepper flakes, coriander, oregano, mustard powder, onion powder, and cinnamon. Store in an airtight container until ready to use, up to 6 months.
Adobo Spice Rub
Use this rub for the Adobo Pulled Pork (page 125). You can experiment with the seasoning blend in other dishes as well, including grilled meats or vegetables.
Jackie’s “Taco” Seasoning Blend.
Sonoran-Style Staples
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