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Originally published Wednesday, July 1, 2009 at 12:00 AM

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Recipe: Chili-spice rub with orange

Lynne Rossetto Kasper

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Makes about 1 cup of rub/

2 to 3 fresh serrano chilies (remove seeds to cut heat), or 1 teaspoon hot red-pepper flakes

4 big garlic cloves

½ medium onion

1/4 cup soy sauce

1/4 cup good-tasting extra-virgin olive oil

1/3 cup vinegar (any type will do)

Grated zest and juice of a medium orange

3 tablespoons brown sugar

2 teaspoons ground coriander

1/2 teaspoon freshly ground black pepper

1. Combine everything in a food processor or blender and purée. Rub over the surface of your vegetables or other food and slow-grill over medium-low heat.

Copyright © 2009 The Seattle Times Company

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