CookingLight diet CookingLight diet

Chipotle-Pepper Rub

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Yield
Makes about 1/3 cup, enough for a 4- to 5- pound beef roast
June 2001
RECIPE BY Sunset

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

Nutritional Information

  • Calories 5.5
  • Caloriesfromfat 33%
  • Protein 0.2g
  • Fat 0.2g
  • Satfat 0.0g
  • Carbohydrate 1.1g
  • Fiber 0.4g
  • Sodium 227mg
  • Cholesterol 0.0mg

How to Make It

Step 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.

Step 2

Nutritional analysis per teaspoon.

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