Photo: Lain Bagwell; Styling: Jan Gautro
Yield
About 1/3 cup (serving size: 1 teaspoon)

Try this fiery rub on white-fleshed fish fillets such as catfish or snapper, or chicken breasts or shrimp. You can sprinkle it on burgers of any variety, turkey to beef--or over lightly oiled corn on the cob.

How to Make It

Combine all ingredients. Store in an airtight container for up to 2 weeks.

Ratings & Reviews

cookinfabulous's Review

cookinfabulous
January 01, 2009
This is great on corn, my husband loves it on chicken, and my cousins said it was fabulous on fresh tuna. I've been making this as gifts and it's easy to put together in little jars.