RED ROBIN

Mexican Rub

KEEP A BATCH OF THIS LATIN-INSPIRED SEASONING MIX HANDY IN THE PANTRY. USE

IT TO GIVE A SPICY KICK TO DRESSINGS, VEGETABLES, AND BREAKFASTS, AS WELL AS

MEATS AND CHICKEN.

1 / 3 cup New Mexico chili powder 1 / 3 cup smoked paprika 2 tablespoons cumin

2 tablespoons crumbled Mexican oregano 2 tablespoons onion powder

2 tablespoons garlic powder

2 teaspoons kosher salt

1 / 4 teaspoon chipotle chili powder 1 / 4 teaspoon cayenne pepper 1. Whisk all the spices together until very well blended. Quickly pulse the mixture in a small food processor to grind the oregano, if desired.

2. Store the mix in an airtight container and keep dry.

Makes about 1 cup

You can vary the amount ofs pice used in this blend. Use a milder chili powder and decrease or omit the cayenne, if desired.