This versatile blend works as a direct rub for meats or a base for a quick marinade.

This rub is versatile, but it shines brightest on proteins that can handle high heat.

5 minutes Yields: Approx. ½ cup (enough for 2-3 lbs of meat)

If you want a paste-style rub (wet rub), add the following to the dry mix:

Toast the chiles in a dry pan over medium heat until fragrant and slightly darkened, about 2 minutes. Cool completely. Grind everything in a spice grinder or mortar in batches—chiles first, then everything else. Mix thoroughly. Store in an airtight jar. Use within three months. Rub generously on chicken, shrimp, or cauliflower. Let rest for at least 2 hours, preferably overnight. Grill hot and fast. Serve with lemon wedges and the knowledge that every great recipe is just a happy accident you were brave enough to repeat.

Peri Peri Dry Rub Recipe __link__ -

This versatile blend works as a direct rub for meats or a base for a quick marinade.

This rub is versatile, but it shines brightest on proteins that can handle high heat. peri peri dry rub recipe

5 minutes Yields: Approx. ½ cup (enough for 2-3 lbs of meat) This versatile blend works as a direct rub

If you want a paste-style rub (wet rub), add the following to the dry mix: ½ cup (enough for 2-3 lbs of meat)

Toast the chiles in a dry pan over medium heat until fragrant and slightly darkened, about 2 minutes. Cool completely. Grind everything in a spice grinder or mortar in batches—chiles first, then everything else. Mix thoroughly. Store in an airtight jar. Use within three months. Rub generously on chicken, shrimp, or cauliflower. Let rest for at least 2 hours, preferably overnight. Grill hot and fast. Serve with lemon wedges and the knowledge that every great recipe is just a happy accident you were brave enough to repeat.