Chiles in a rub should leave an afterglow in the throat, not a raging conflagration. Dried ground chiles, such as Ancho or New Mexican red, offer earthy savor and sweetness with a moderate level of firepower. Powders made from Jalapenos and Chipotles (smoked Jalapenos) turn up the thermostat a little higher, and Cayenne or Habanero chiles can shoot the mercury right out the top. Busted by Christopher E. Eaves
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|Serving Size: 1 Serving (2172g)|
|Recipe Makes: 1|
|Calories from Fat: 1456 (24%)|
|Amt Per Serving||% DV|
|Total Fat 161.8g||216 %|
|Saturated Fat 26.5g||132 %|
|Monounsaturated Fat 34.6g|
|Polyunsanturated Fat 83.7g|
|Cholesterol 0mg||0 %|
|Sodium 14918.9mg||514 %|
|Potassium 28388.5mg||747 %|
|Total Carbohydrate 1271.2g||374 %|
|Dietary Fiber 466.8g||1867 %|
|Sugars, other 804.4g|
|Protein 214.1g||306 %|
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Calories per serving: 5961
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