This is a great way to get some extra smokey flavor into any beef you grill or smoke. The secret to the Chipotle peppers is to warm them up in the microwave before grinding. If you are really adventurous, leave in the seeds, otherwise take them out to keep this rub from becoming really, really hot. You want peppercorns and coarse salt because they help grind up the Chipotle.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1 cup
Ingredients:
- 3 dried Chipotle chilies
- 3 tablespoons black peppercorns
- 1 tablespoon coarse salt
- 1 tablespoon cumin
Preparation:
Microwave Chipotle chilies in the microwave for 15 to 20 seconds. They should smell toasted. Trim off stems and remove seeds. Chop coarsely and place in a blender or spice grinder. Add black peppercorns, salt and cumin. Grind to a fine powder. Store in an airtight container for up to 3 weeks.
