Recipes from Mexico :: Mexican Salsas and Condiments
This is a wonderful rub for seafood and light meats. Zest from 2 orange, 2 limes and 2 lemons
1 Tbsp. ground cinnamon
1 Tbsp. paprika
1 3/4 tsp. salt
1 Tbsp. packed brown sugar
1 tsp. curry powder
1 tsp. chile caribe
1/4 tsp. peppercorns
1/2 tsp. ground coriander Preheat oven to 225 degrees fahrenheit. Put citrus zest in a shallow pan and try them in the oven for 20 to 1/2 an hour, or until they are leathery but not browned. Let cool completely. Put cooled peels in a spice grinder with remaining ingredients and grind until the peels are pulverized. Store in an airtight container for up to 3 weeks.
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