LYNN'S WET RUB FROM THE SOUTH

Lynn's wet rub from the south image

Provided by Lynn Socko

Categories Spreads

Time 5m

Number Of Ingredients 10

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3-4 dried pasilla peppers
3-4 dried mild new mexico or guajillo peppers
3 clove garlic
2 tsp apple cider vinegar
2 tsp liquid smoke
1 tsp soy sauce, low sodium
1 tsp worcestershire sauce, low sodium
1-2 dash(es) dried ginger
**handful of fresh cilantro
**olive oil

Steps:

1. Amount of meat it rubs is approximate.
2. Remove stem and seeds from dried peppers and place in a food processor. Add peeled garlic and puree.
3. Now add vinegar, soy sauce, Worcestershire sauce, liquid smoke, ginger and cilantro. Start by adding about 1/4 c of olive oil. Puree. If it seems too dry add a little more olive oil until it's a paste consistency.
4. I've used this rub on pork, chicken and beef. The flavor increases the longer you let your meat marinade, up to over night.