Notes: If making up to 1 week ahead, store airtight at room temperature.
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
Nutrition 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
How to Make It
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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.
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Nutritional analysis per teaspoon.
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