If you’re like many Americans, you’re trying to eat healthier – which means less red meat and more chicken, with maybe some fish thrown in every once and a while. Today Americans consume more than 83 lbs of chicken a year and this has been trending upward since the 1940’s (when Americans consumed less that 15 lbs per person per year). In the mid 90’s chicken passed pork as the second most consumed protein in the US and in 2010 chicken finally passed beef.
This Tango Mango Chicken Rub has a quick upfront heat that fades relatively quickly and doesn’t leave your lips numb. Unlike peppers like cayenne that are just hot, this has wonderful heat and flavor. So when in search for some flavorful heat reach for the trusty Habanero. Yes it’s a bit more expensive as Chile peppers go but it is well worth it. This has a nice hot upfront heat, a bit of tartness (not sweetness) from the dried mango (called Amchur), and then this is rounded out by earthy and citrusy notes.The subtle earthiness of the ancho also balances well with the heat and fruitiness of the habanero, giving it a Caribbean flair.
For this spicy rub you should start off with around 1 teaspoon per pound and work your way up from there. It’s always recommended that you start off with a bit less until you can gauge what level of flavor you are looking for.
Hand blended from ancho, habanero, onion, amchur (dried mango), garlic, cloves, cumin, coriander, spearmint and cilantro.