Garlic and Six Chile Wet Rub |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 2 |
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Brush some on a ribeye steak or pork chops and place them in a ziplock style bag and marinate in you refrigerator for a few hours before hitting the grill. It's also great for basting white meats. I've also added a bit of this sauce to some mayonnaise and used it on smoked meat sandwiches. Or just sit it out in a bowl next to a spiral ham at a party. Recipe from Chef2Chef Ingredients:
1 teaspoon garlic, chopped |
1 teaspoon salt |
1 teaspoon ground cumin |
2 tablespoons dried ancho chile powder or 2 tablespoons chili powder |
1 tablespoon ketchup |
2 tablespoons worcestershire sauce |
1 1/2 tablespoons pickapeppa sauce |
5 tablespoons store bought jalapeno jelly |
Directions:
1. Mash the garlic and salt together to form a paste.
2. In a small bowl combine the paste with the cumin, chile powder, ketchup, Worcestershire and Pickapeppa sauces and the jelly.
3. Stir to form a paste.
4. Note: If you can't find Pickapeppa Sauce in you store, just use more Worcestershire Sauce.
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