The classic combination of chiles and lime kicks up the flavors of meat, poultry, seafood, and vegetables. You will love this homemade rub.
Thoroughly wash two to three limes removing any dirt and debris. Pat dry.
Using a zester grate the lime, the thin, green layer on top. Avoid getting any pith, the white of the lime, which is bitter.
Lay the zest out on a sheet of wax paper in a thin lime and let air dry until brittle, could take a few days.
In a small bowl mix together three teaspoon chili powder, one teaspoon dried cilantro, one teaspoon cumin, one teaspoon paprika, one teaspoon sea salt, one teaspoon brown sugar, and one teaspoon garlic powder with the dried lime zest.
Store in an airtight jar or bag. Will save up to two months.