
This is a sweet and spicy rub. Great for most any meat, but I love it with ribs.
makes about 1 cup

Ingredients
- 3 dried ancho chilies, stemmed, seeded and broken up
- 3 dried cascabel chilies, stemmed, seeded and broken up
- 2 dried arbol chilies, stemmed, seeded and broken up
- 2 tablespoon dark brown sugar
- 3 tablespoon whole cumin seeds, toasted and ground
- 2 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon sweet paprika
Directions
Preheat oven to 300 degrees F.
Place the ancho chilies and the cascabel chilies on a lined baking sheet. Toast them in the oven for about 5 minutes. Then add the arbol chili pieces and toast an additional 4 to 5 minutes, until they are very dry and fragrant.
Grind the chilies to a very fine powder using a mortar and pestle or a food processor. Add the remaining ingredients and blend until just combined. Place the rub in a jar with a tight fitting lid and store up to 6 months.
Cool! Thank you for mentioning this recipe on my blog. I’m dying to try these.
I can’t believe I missed this. I LOVE this post! I’m so glad you gave them a second chance. The fact that you trusted me and tried them as written means so much to me. Thanks!! Thanks!! Thanks!!
OK. To be honest…this is weird. Just a bit. But you are brave for trying them!
A master at work…
Not of big cupcake fan, but this one definitely intrigues me. The idea has my mind racing with other surprising combinations. Great job.
This is… I don’t know what to say.
What I do know is that this deserves a 11 out of 10 for creativity. And kudos for trying them out.
As for me… I like to say I’m fearless when it comes to food, but I’ll admit, these have me pretty scared!
This is a great recipe! Thank you for trying it and giving us your observations and results. They certainly look festive and quite adequate for a cupcake platter (I see those more and more recently!). I just came back from Japan and there I was surprised to find a large variety of baked goods involving tomatoes. Apparently they are popular on the other side of the planet!
I would love to try it, plum-like flavor sounds excellent! Very nice!
You really are. Fantastic. I may just make these to see what they taste like. Besides, it will be fun to take them to work and see what happens.
Hehe, so weirdly amazing!
Wow, plum-like? That sounds awesome! I love the color, I don’t think I’ve ever seen a cupcake that color. I don’t make cupcakes often, but this is something I’ve got to try.
I think you underestimate your self in your culinary abilities. The cupcakes look perfect. Don’t do pastries, I disagree. Congratulations on giving the recipe a second chance.
Came across this on tastespotting and just had to read about it!
Courgette cupcakes are about as strange as i’ve gone and this one does scare me a little…I mean it sounds pretty outrageous, beans and vanilla…seriously?! (I’m not doubting they do taste good though, maybe I’ll just have to make a batch and see for myself!)
Yowza! Interesting concept for a cupcake. I think I’d be on the same boat as you, if I had tried to make something similar myself. I think the lovely thing about this is that, it looks just like any other regular cupcake you’d get from a bakery. So this can easily fool someone into eating their beans and tomatoes.
With that said…I’ll take 2.
I’d have been afraid to but I love the fact you overcame your fear and were richly rewarded as a result. I lesson to be learned, I’m sure
I can totally get your apprehension about this recipe. This isn’t one of those inside jokes like “snipe hunting” where you are conspiring to get as many people to try making this only to say, “GOTCHA!” are you? ha ha
I believe you that they’re good though:)