Photo: Lain Bagwell; Styling: Jan Gautro
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.
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