1/2 cup paprika
1/4 cup brown sugar
1/8 cup salt
1/8 cup garlic powder
1/8 cup dried chipotles peppers ground
1 tablespoon celery salt
1 tablespoon onion powder
1 tablespoon pepper -- black, fresh ground
1 tablespoon chimayo red chile -- ground
Instructions:
Mix thoroughly. To me, the thing that makes this outstanding is the
chipotles. And note that these are not the canned ones in adobo -
they're dried. This makes their smokiness a bit more intense. You
might have difficulty finding them. Look for them in the Hispanic
section of larger grocery stores. Same with the Red pepper, use cayenne
instead.
