Steven Raichlen'S Fajita Dry Rub - cooking recipe

Ingredients

1/4 cup paprika
3 tablespoons coarse salt
2 tablespoons chili powder
2 tablespoons black pepper
2 tablespoons garlic powder
1 1/2 tablespoons sugar
1 tablespoon onion powder
1 tablespoon dried cilantro
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice

Preparation

Combine all the ingredients in a bowl and mix with a fork.
Transfer to a jar, cover, and store away from heat and light.
The rub will keep for several months. Makes 1 cup.
To make a wet rub, add 3 tablespoons Worcestershire sauce and 3 tablespoons olive oil to the rub and stir to make a thick paste. Spread this mixture on the meat and marinate in the refrigerator for 1 hour before grilling.