Yield: 8 Servings
Measure | Ingredient |
---|---|
11 ounces | Can chili powder-fine ground |
\N \N | Light |
1 tablespoon | Cayenne pepper |
2 tablespoons | Black pepper |
4 tablespoons | Garlic powder |
½ cup | Lemon juice |
Thoroughly coat all surfaces of the meat with lemon juice, and rub in well. Combine all of the dry ingredients in a bowl, and sprinkle generously all over the meat, rubbing in well. Make sure that the meat is entirely covered. Store leftover rub in a tightly sealed container in the 'fridge.
Recipe By : Chile Pepper Magazine - Sep/Oct 1990