Add that popular smoky chipotle taste to your cooking today with this easy chipotle dry rub.
This is another of my “breakout” rub recipes. The next post will be my wife’s favorite salad, a southwest chipotle chicken salad and I needed a rub for the chicken with a little heat but not much. I publish recipes like this so I can refer other recipes back to them.
So what is Chipotle? Simply a smoke-dried jalapeño. So it adds some smokey heat. Jalapeno is not the hottest of peppers, so the heat is tolerable for most of us gringos. While many recipes will call for canned chipotle, I tend to use dried since I frequently can not find the cans.
While I used this on a baked chicken, it would be good for almost any meat. If used on a grilling recipe, I would add a tablespoon of brown sugar. I like a little char on my grilled meat.
Rating
A very nice rub. A high 4 to low 5. I really like the taste, so I went with the five.
Notes: Chipotle pepper grind is not the same as chipotle chili powder. While the chipotle pepper grind is just dried chipotle peppers, the chipotle chili powder can be like other chili powders with multiple other ingredients. Read the ingredients.
Various brands will be call by other similar but not the same names. Chipotle pepper grind is the Penzeys name.
And as an interesting note. During research, I found several chipotle recipes that had no chipotle of any type… very interesting…
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Chipotle Dry Rub
Ingredients
- 2 teaspoons chipotle pepper ground
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
Instructions
- Mix well
Recipe Notes
Various brands will be call by other similar but not the same names. Chipotle pepper grind is the Penzeys name.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Margaret Shawyer
August 18, 2015 at 9:15 pmIs there a substitute that I can use for the salt in the recipe or would it be okay just to leave it out?
DrDan
August 18, 2015 at 9:20 pmIt is not much salt but leave it out if you want. There will be some taste loss.
DrDan
Laura R
August 17, 2015 at 11:10 pmThis sounds really good and I am definitely trying it soon. I have used the canned chipotles in things like barbecue sauce or wet marinades, but for a dry rub on something like chicken I am sure the powder may be better. I live in Texas and there are mexican food options all over the grocery store, I can’t imagine not finding them! But then again, I spent some time in Pennsylvania and greatly miss all the great true Italian options they had there.
Lara
August 17, 2015 at 10:04 pmThis sounds like it would be delicious swirled into a little mayo and used on a grilled chicken sandwich. Mmmmm. :-)
DrDan
August 17, 2015 at 10:55 pmActually it would be good like that. The combination balances out the flavors very nicely.
Thanks for the note.
DrDan
Joan
August 16, 2015 at 6:18 pmCanned chipotle peppers can be found in a Mexican grocery usually. I buy a can and blend the contents which can be kept refrigerated a long time. The taste is a little different from the spice which I noticed is from Penseys and I do have it in my spice cupboard. So if you want the canned chipotles, try shopping where the Mexicans shop.
DrDan
August 16, 2015 at 9:02 pmThere are none in my normal shopping areas. And I forget when I’m elsewhere. Just has not been a high priority item for me. I need to make a trip and just stock up on things. For this one I would still use the powder.
Thanks for the comment.
DrDan