Hand blended with hibiscus tea, tangerine peel, garlic, Chimayo chile powder, coriander, black pepper, ginger, and cumin.
It starts off a bit tart and citrusy and then you’ll pick up some floral notes, finally finishing with just a little bit of heat hitting the back of your throat.
This is definitely NOT considered a spicy hot rub.
Use this Tangerine Hibiscus Rub on grilled chicken, fish, and seafood. We have even tried it on pork chops and grilled asparagus with outstanding results.