photograph by Matt Hulsman

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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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.