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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
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.
2. Nutritional analysis per teaspoon.
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