Chipotle-Pepper Rub

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

Yield: Makes about 1/3 cup, enough for a 4- to 5- pound beef roast
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 5.5
  • Calories from fat: 33%
  • Protein: 0.2g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 1.1g
  • Fiber: 0.4g
  • Sodium: 227mg
  • Cholesterol: 0.0mg


  • 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


  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.
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