STEVEN RAICHLEN
OK, since a lot of you have already gone back to grilling and a lot of you have never stopped (lol), I thought I would repost this old post of mine from 6 years ago from another forum. Here is what I said.
"OK guys, enough of this dilly dally. Let's get going this week-end and push Winter and Spring out of the way and let's bring in SUMMER. Let's start grilling!!!. And I found a great rub to do that job. This is sure to be good on WHATEVER you want to grill. Just marinate your choice in the refrigerator for about 2 hours. (If you don't like cilantro, I don't want to hear from you.
)"
TEX-MEX TEQUILA-JALAPENO WET RUB
1 large bunch of cilantro, washed and stemmed (1 cup loosely packed leaves
4 to 6 Jalapeno chilies, seeded and coarsely chopped
1/2 small onion, minced
3 cloves garlic, coarsely chopped
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
2 TB. TEQUILA
1 tsp. coarse salt
1/2 tsp. sugar
1/2 tsp. fresh ground black pepper
1/2 tsp. ground cumin
Combine the cilantro, Jalapeno's, onion and garlic in a food processor and finely chop. Gradually add the remaining ingredients and puree to a paste. The rub tastes best used within 2 hr. of making. Makes 1 cup; enough to marinate 2 lbs. of meat.
Source: "Sauces, Rubs and Marinades" - Steven Raichlen - 2000
OK, since a lot of you have already gone back to grilling and a lot of you have never stopped (lol), I thought I would repost this old post of mine from 6 years ago from another forum. Here is what I said.
"OK guys, enough of this dilly dally. Let's get going this week-end and push Winter and Spring out of the way and let's bring in SUMMER. Let's start grilling!!!. And I found a great rub to do that job. This is sure to be good on WHATEVER you want to grill. Just marinate your choice in the refrigerator for about 2 hours. (If you don't like cilantro, I don't want to hear from you.
)"TEX-MEX TEQUILA-JALAPENO WET RUB
1 large bunch of cilantro, washed and stemmed (1 cup loosely packed leaves
4 to 6 Jalapeno chilies, seeded and coarsely chopped
1/2 small onion, minced
3 cloves garlic, coarsely chopped
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
2 TB. TEQUILA
1 tsp. coarse salt
1/2 tsp. sugar
1/2 tsp. fresh ground black pepper
1/2 tsp. ground cumin
Combine the cilantro, Jalapeno's, onion and garlic in a food processor and finely chop. Gradually add the remaining ingredients and puree to a paste. The rub tastes best used within 2 hr. of making. Makes 1 cup; enough to marinate 2 lbs. of meat.
Source: "Sauces, Rubs and Marinades" - Steven Raichlen - 2000
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