Cinnamon-Citrus Rub

This is a wonderful rub for seafood and light meats.

Zest from 2 orange, 2 limes and 2 lemons
1 tablespoon ground cinnamon
1 tablespoon paprika
1 3/4 teaspoons salt
1 tablespoon packed brown sugar
1 teaspoon curry powder
1 teaspoon chile caribe
1/4 teaspoon peppercorns
1/2 teaspoon ground coriander

Heat oven to 225 degrees F.

Put citrus zest in a shallow pan and try them in the oven for 20 to 30 minutes, or until they are leathery but not browned. Let cool completely.

Put cooled peels in a spice grinder with remaining ingredients and grind until the peels are pulverized.

Store in an airtight container for up to 3 weeks.