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.

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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