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Chipotle-Pepper Rub

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


  • 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

  1. 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.

  2. Nutritional analysis per teaspoon.