Chocolate and Chili peppers are long time friends. Cacao and Chili Peppers were first paired by the ancient civilizations of the Aztecs and Mayans. Sweet and Savory flavors sometimes feel like they were just meant to be together, this pair is no exception. This rub is particularly good on skirt steak for Mexican inspired dishes. This complex flavor combination gives some fiery heat from the chile and some bitter depth from the cocoa.
This rub does have a very different flavor and so we recommend starting out a little lighter on the seasoning. The rule of thumb is 1 tablespoon per pound of meat but if you are hesitant about the strength of the flavor just scale back a little bit! You can also add a bit more brown sugar if you prefer life more on the sweet side.
Hand blended from cacao powder, brown sugar, ancho powder, sea salt, and black pepper.
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