Dry Ancho Rub Recipe
Grab your Ancho Chile Powder and let’s make this easy and versatile Ancho Rub. This Ancho Chile rub is tasty, smoky and perfect for a delicious piece of fish like in my Salmon Quinoa Salad or use it on red meat or pork ribs.
Making your own spices at home is super simple. All you need is a proper storage container along with the spices plus a little creativity. Spices like my Homemade Enchilada Spice, Shawarma Spice, Za’atar Spice and my All Purpose Seasoning Spice work on all meats, seafood and vegetables.
Why this recipe works
- This Ancho Rub Recipe works on my Pumpkin Glazed Chicken and pair it with my Rosemary Sweet Potato Mash, Root Vegetable Mash or Cumin Sweet Potatoes.
- You can keep this recipe as is or add an extra kick to it or make it sweeter.
- Fresh spice blends brings extra love to your dishes.
Ingredients for this Ancho Spice Rub
- Ancho chile powder. You can find ground ancho chile pepper at most grocery stores.
- Paprika.
- Oregano. Mexican oregano or regular orregano works.
- Garlic powder.
- Ground dry mustard .
- Black pepper.
- Kosher salt. Another option is using sea salt or you can omit the salt for lower sodium.
How to make this Ancho Rub
Step One: Measure out each spice into a small container or bowl. Gently whisk to combine.
Step Two: Use on your favorite meats or if using later, store in an airtight container.
Storing and reheating
Store in an airtight container away from heat or moisture for up to 3 months.
Helpful tips for this Ancho Chile Rub
- Use fresh spices for the most robust flavors.
- Homemade spice blends can last long but I suggest making what you need for guaranteed freshness.
- Spice blends can be stored at room temp on spice rack or cabinet.
- Measure generously.
Serving suggestions
- For a sweet flavor, add in brown sugar, demerara sugar or honey powder
- Use this ancho chile dry rub as a versatile rub on chicken, pork chops, pork tenderloin, fish or beef.
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If you’re new to making spices at home, I promise it is not as intimidating as it seems. Once you start to see what flavors you love, you can play around and make this spice rub your own. I hope you enjoy it!
Dry Ancho Rub Recipe
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Ingredients
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 tsp ground mustard
- 1/4 tsp black pepper
- 1/4 teaspoon kosher salt
Instructions
- Measure out each of the spices into a small container or bowl. Gently whisk to combine.
- Use on your favorite meats or if using later, store in an airtight container.
Notes
- Helpful tips for this Ancho Chile Rub:
– Use fresh spices for the most robust flavors.
– Homemade spice blends can last long but I suggest making what you need for guaranteed freshness.
– Spice blends can be stored at room temp on spice rack or cabinet.
– Measure generously. - Serving Size: This amount should be good for 1/2-1 pound of meat.
- Storing: Store in an airtight container away from heat or moisture for up to 3 months.
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .
