Spicy meat skewers are popular street vendor fare in Asia. This potent rub approximates that flavor; it's best on dark-meat chicken, strong-flavored fish like salmon or sardines, or any cut of pork. Or sprinkle a little over thickly sliced tomatoes, set them over an unheated section of the grill, and allow them to smoke for a few minutes, just until well marked.
Cooking Light MAY 2007
Combine all of the ingredients. Store in an airtight container for up to 2 weeks.
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