Once you have located where to find dried chipotle peppers, everything else in this smoky spice rub is pretty much available at any mainstream grocery store. Note that the amount of sugar is in teaspoons (not tablespoons) like the other ingredients. Because you will be grinding fresh chipotle peppers, you should have on hand a coffee grinder to be dedicated purely to grinding spices. To cleanse your spice grinder between uses, a few pulses of grinding some dry white rice will absorb the remains of any spice.
You can apply this mixture directly on to meat to use as a subtle spice rub, or to really penetrate the meat it can be made into a marinade by introducing some lemon juice and olive oil, as done so in my Chipotle Chicken Breast recipe.
- 2 tablespoons freshly ground chipotle powder
- 1 tablespoon garlic powder
- 2 tablespoons onion powder
- 1 tablespoon thyme
- 1 tablespoon kosher salt
- 2 teaspoons sugar (not tablespoons)
- 1 tablespoon dried parsley
- Cut about 6 to 10 chipotle peppers into thirds and grind in a coffee mill. In batches, sift ground peppers in a wire mesh strainer over a bowl to separate the desired powder. Repeat this process until you have 2 tablespoons of ground powder to work with.
- Combine chipotle powder with all other ingredients and mix thoroughly.
Yield: 1/2 cup