Ancho Chili Dry Rub This rub is great for poultry, fish and all types of burgers if you're looking for a delectable Southwestern flavor. For added zest, rub it on the meats up to twenty-four hour in advance and place in the refrigerator. Drizzle a little bit of olive oil on the surface of the meat to help evenly distribute the rub. Makes 3 Tablespoons.
	Ingredients: 1 tablespoon ancho chili powder 1 1/2 teaspoons sea salt 1 tablespoon dried oregano 1 1/2 teaspoons sucanat sugar
	Instructions: 1. In a coffee grinder or food processor, grind all the ingredients together and store in an airtight container. This will keep for months in a dry cool place.

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