Recipe information
Yield
Servings
Ingredients
1
1/2 dried chipotle chiles, stemmed, seeded, chopped
2
tablespoons pink peppercorns
2
tablespoons coriander seeds
1
teaspoon fennel seeds
1
/4 teaspoon cumin seeds
2
teaspoons dark brown sugar
2
teaspoons kosher salt
1
teaspoon mustard powder
Preparation
Grind chipotle chiles in a spice mill; transfer to a small bowl. Grind peppercorns, coriander seeds, fennel seeds, and cumin seeds in the same spice mill; transfer to bowl with chiles. Stir in brown sugar, salt, and mustard powder.