Chipotle-Pepper Rub

recipe
Notes: If making up to 1 week ahead, store airtight at room temperature.
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Yield:

Makes about 1/3 cup, enough for a 4- to 5- pound beef roast

Recipe from

Sunset

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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