Spicy Sage Rub

I like to rub pork or chicken with this blend of farm herbs and chilies a few hours before I cook the meat to give it a delicious autumn flavor. It’s also a terrific way to zip up soups and vegetables. Makes 1 cup.

Ingredients
1 teaspoon dried, ground thyme
1 teaspoon dried, ground sage
1/4 teaspoon ground black pepper
1/4 teaspoon (or to taste) dried, ground chilies
1 tablespoon kosher salt

Instructions
  1. Combine the thyme, sage, black pepper, chilies and salt together in a small bowl.
  2. Store in an airtight container.
To dry herbs:  Gather the herbs into small bunches, tie them at the bottom with a piece of twine and hang them upside down to dry. After a few weeks, when the herbs are crispy dry and crumble easily at the touch, carefully remove the leaves from the stems and store them in a sealed container or plastic bag, so air doesn’t sap their aroma or taste. If after a few weeks, the herbs are not completely dry, place them in a 150°F oven for an hour or two to remove any remaining moisture.  Be sure the herbs are completely dry before you do so, if there’s any moisture they can get moldy in the jar or bag.

To dry chilies:
 Tie small bunches of chilies together with a piece of twine and hang them to dry. After a few weeks, when the chilies are completely dry, store them in a sealed container or plastic bag.

To grind herbs and chilies:
Grind herbs and chilies in a spice grinder or mortar and pestle.  Store them in airtight containers.
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