Chili Lime Rub Recipe
Makes about 2 teaspoons, which is enough to season 6 ounces of boneless, skinless chicken breast.
Servings: 2
Calories (Estimated): 6kcal
Equipment:
- wax paper or parchment paper
- citrus zester
- paper towel
- measuring spoons
- mortar and pestle
Ingredients:
- 2 medium-sized limes*
- 1 teaspoon chili powder
- ¼ teaspoon ground cumin
- ⅛ teaspoon dried oregano
- ⅛ teaspoon salt
Instructions:
- Thoroughly wash and dry the limes, then zest them.
- Sprinkle the zest onto wax paper or parchment paper, then cover loosely with a paper towel. Let sit at room temperature until completely dry (about 1 day).
- Add chili powder, cumin, oregano and salt to a mortar.
- Add the dried lime zest (you should have about 1 teaspoon), then grind everything with a pestle until well combined.
- Store in an airtight container at room temperature until ready to use.
Recipe notes:
*One medium-sized lime will yield a little more than 1 teaspoon of fresh lime zest. This will be a little more than ½ teaspoon when dried.
