Habanero Peach Rub

Fruity, sweet, hot and lightly smoky.

Peach-style sweetness can make a hot rub feel approachable at first, but the habanero finish still needs a careful hand. Keep a thin coating during roasting and add a crisp, acidic side. Avoid automatically combining it with another sweet glaze.

Chicken, pork, salmon, cauliflower, wings and grilled peaches.

1/2 teaspoon per pound to begin.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Roast 1 pound carrots with oil and 1/2 teaspoon rub at 400°F until tender. Serve with a cucumber salad and plain rice. Add a little lemon after tasting to balance the fruity heat.

Ingredients: Peach juice powder, Brown sugar, Sweet paprika, Fine salt, Garlic powder, Onion powder, Smoked paprika, Ground black pepper, Habanero powder, Citric acid.

Ingredient overview from our production recipe. Compound powders can include carriers and other sub-ingredients. Refer to the physical package for the complete batch-specific ingredient and allergen statement; do not assume this product or shared equipment is allergen-free.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch
• 8 oz Fresh-Sealed Pouch
• 1 lb Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

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