Here's a chipotle-pepper rub from the June 2001 issue of Sunset Magazine.
<UL TYPE=SQUARE>
<LI>3 dried chipotle chilies, each about 2" long
<LI>2 TBSP black peppercorns
<LI>1 TBSP pink peppercorns
<LI>1 TBSP coarse salt, such as sea salt or kosher salt
<LI>1 TBSP cumin seed
[/list]
Heat the chilies for 15-30 seconds in the microwave at 100% power until they puff and smell toasted. Remove and discard stems. Cut open, remove and discard seeds and veins. Chop chilies coarsely. Combine chilies and all other ingredients in a food processor or spice grinder. Process until finely ground.
Makes about 1/3 cup.
<UL TYPE=SQUARE>
<LI>3 dried chipotle chilies, each about 2" long
<LI>2 TBSP black peppercorns
<LI>1 TBSP pink peppercorns
<LI>1 TBSP coarse salt, such as sea salt or kosher salt
<LI>1 TBSP cumin seed
[/list]
Heat the chilies for 15-30 seconds in the microwave at 100% power until they puff and smell toasted. Remove and discard stems. Cut open, remove and discard seeds and veins. Chop chilies coarsely. Combine chilies and all other ingredients in a food processor or spice grinder. Process until finely ground.
Makes about 1/3 cup.