Recipes from Mexico :: Mexican Salsas and Condiments
This give a marvelous barbecued flavor to scallops, poultry and meats. 2 1/2 pieces dried chipotle chiles
3/4 tsp. cumin seed
1/2 tsp. coriander seed
2 tsp. diced sun-dried tomatoes,
not packed in oil (optional)
2 1/2 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. peppercorns Toast chipotles, cumin and coriander. If using dried tomatoes, put them in a spice grinder with the sugar and other spices. Grind mixture until the spices are well blended and the tomato is ground. If the tomatoes do not grind finely enough, sift the rub through a coarse-meshed sieve to remove the large pieces. Store in airtight container for up to 3 weeks.
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