This rub will add zing to pork or beef.
MAKES ABOUT 30 ml
1 garlic clove, crushed
5 ml (1 t) mustard seeds 5 ml (1 t) salt
5 ml (1 t) each chilli powder and paprika
5 ml (1 t) cayenne pepper 3 ml (generous ½ t) each ground coriander and cumin
Mix all the ingredients and store in an airtight container. 15 ml (1 T) lemon juice
3 ml (generous ½ t) brown sugar about 60 ml (¼ c) olive oil
Soak the chillies in hot, boiled water for 1 hour. Drain. Process the chillies with the remaining ingredients, except the oil, in a food processor until smooth. Add the oil and process until the paste has a runny consistency. Store in an airtight container
in the refrigerator.