Chipotle-Pepper Rub

Ingredients

• 2 tablespoons peppercorns black
• 3  chipotle chilies dried each 2 in. long
• 1 tablespoon coarse salt such as sea salt or kosher salt
• 1 tablespoon cumin seed 
• 1 tablespoon pink peppercorns 

Equipment

• food processor
• oven
• microwave

Directions

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.