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.
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