Dear Sheryl: I use that rub for steak,

chicken, and fishes with substance like salmon and monkfish. I also use it (2tb. ) as a base for Sofrito and it will give the Sofrito an incredibly good flavor. It is based on a Steven Raichlen recipe but I added a few more ingredients to give it the Latin flavor.

You are going to laugh, dear Sheryl, but now I have to prepare a big bowl of the mix and give at least 1 1/2 cup of the mixture in a glass bottle to be kept in one of the kitchen cabinets, to Nina and Gionelly in Vega Alta and to Carmen my closest friend and neighbor.

Just prepare the mix according to the instructions, but if you dont have 1 or 2 of the ingredients, just go ahead and do it.

I also published another rub by Mr. Raichlen at the Recipe Swap. It is less elaborate but also very good.

Saludos, dear friend,

Gladys/PR