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
How to Make It
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.