¾ teaspoon cumin seeds, toasted ½ teaspoon coriander seeds, toasted 2½ pieces dried chipotle peppers, toasted and seeds removed 2 teaspoons sun-dried tomatoes, diced, not packed in oil (optional) 2½ teaspoons sugar 1 teaspoon salt ½ teaspoon powdered mustard ¼ teaspoon black peppercorns
Place all the ingredients in a food processor or spice grinder, and pulse until the spices are well blended. Remove the large pieces of sun-dried tomatoes, if using. Store in an airtight container for up to 3 weeks.
To toast the cumin and coriander seeds, place a small skillet over medium heat. Add the seeds (do this in separate batches) and toast, shaking the pan occasionally, until the spices are fragrant, 2 to 4 minutes. Transfer to a heatproof bowl to cool completely. To toast the dried chipotle peppers, place them in a dry skillet over moderate heat for 1 to 2 minutes, watching carefully so they don’t burn.
For a copy of Wildcat Country Cooking, call Hobbton High School at (910) 594-0242.
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.