Notes: If making up to 1 week ahead, store airtight at room temperature.
Yield:
Makes about 1/3 cup, enough for a 4- to 5- pound beef roast
Recipe from
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
Ingredients
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
Preparation
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.
Note:
June 2001
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