Yields 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
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
2

Nutritional analysis per teaspoon.

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

Step 1
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
2

Nutritional analysis per teaspoon.

Chipotle-Pepper Rub