Sharpredpencil’s Weblog

I made a dry rub out of my remaining Aurora peppers. Here’s what they looked like pre-recipe:

And post-recipe:

Overall, the rub isn’t what I expected. It tastes good, but it’s more salty and garlicky than Aurora peppery. I was hoping for something with a little more kick. If I make this again, I’ll cut back on the salt and garlic and add a couple more peppers. This makes a ton of rub–about 2 cups.

1/4 cup oregano

Olive oil

5 Aurora peppers

5 garlic cloves

1 1/4 cups salt

Dry roast the oregano in skillet for 1 to 2 minutes until just browned. Stir or shake pan often to prevent burning. Transfer oregano to bowl and let cool completely. Grind fine in food processor or spice/coffee grinder.

Cut peppers in half and remove seeds. Heat oil in skillet. Add peppers and turn until both sides are slightly browned and peppers are puffy. This only takes about 1 minute. Transfer to paper towels; dab off excess oil and let cool until dry and crispy. Grind peppers in food processor or spice/coffee grinder until fine.

Grind garlic in food processor; add oregano, peppers, and salt. Grind until salt-like consistency. If mixture seems wet, spread in thin layer in baking pan and bake in 150 degree (or cooler, if possible) oven for 45 minutes to 1 hour. Store in airtight container. Regrind desired amount just before use if rub becomes clumpy.