Chipotle-Pepper Rub

Notes: If making up to 1 week ahead, store airtight at room temperature.
Makes about 1/3 cup, enough for a 4- to 5- pound beef roast


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3 dried chipotle chilies (each about 2 in. long)
2 tablespoons black peppercorns
1 tablespoon pink peppercorns
1 tablespoon coarse salt, such as sea salt or kosher salt
1 tablespoon cumin seed


Heat chipotles in a microwave oven at full power (100%) until they puff and smell slightly toasted, 15 to 30 seconds. Trim and discard stems. Slit chilies open; discard seeds and veins. Coarsely chop chilies. In a food processor or spice grinder, combine chilies, black peppercorns, pink peppercorns, salt, and cumin seed. Whirl until finely ground.

Nutritional analysis per teaspoon.

Created date

August 2004

Nutritional Information

Calories 5.5
Caloriesfromfat 33 %
Protein 0.2 g
Fat 0.2 g
Satfat 0.0 g
Carbohydrate 1.1 g
Fiber 0.4 g
Sodium 227 mg
Cholesterol 0.0 mg