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| 2 Esslöffel | Sweet paprika |
| 1/2 Teelöffel | black pepper |
| 1/2 Teelöffel | cayenne pepper |
| 1 Teelöffel | mustard dry |
| 1 Esslöffel | brown sugar |
| 2 Esslöffel | chilli powder |
| 1 Teelöffel | garlic powdered |
| 1 Teelöffel | ground cumin |
| 1 Teelöffel | onion powder |
| 1 Teelöffel | Ground achiote seeds |
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A couple of folks have asked about my mention of an achiote rub for chicken for green chile/chicken sandwiches. I can't for the life of me find the recipe I've used in the past, but this one looks good. It's from Babs Woods, who may be on this list; I can't remember. As usual, chile-heads adjust heat as endorphin addiction dictates:
Use on about 2 lbs meat. (Recipe can be doubled, for 4 lbs. Of meat or ribs.) Bake, roast, grill, whatever, until meat is properly cooked. Store dry rub in screwtop jar until use.
Curtis Jackson <cjackson@mv. Us. Adobe. Com>
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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