Chipolte Rub

Makes 2 cups

Bake for 1 hour @ 150

ingredients

1/4 cup canola oil
5 chipolte chilies, seeded & devined
4 ancho chilies, seeded & devined
25 garlic cloves, peeled
1 1/2 cups kosher salt
1/4 cup dried Mexican oregano

directions

Heat oil in a medium saute pan over medium/high heat until hot but not smoking. Fry chilies 2-3 at a time until they are puffed and brown, about 10 seconds. Do not let them burn as rub will be bitter. Drain the chilies on a paper towel and set aside until they are cool. Discard the oil. Grind the chilies in a spice mill until they are powder. Place all ingredients in a food processor until ingredients are salt like in texture. If mixture is wet, spread thin on a baking sheet and bake at 150 for no more than 1 hour. Store at room temperature, covered, indefinitely.