- 1 1/2 dried chipotle chiles, stemmed, seeded, chopped
- 2 tablespoons pink peppercorns
- 2 tablespoons coriander seeds
- 2 teaspoons dark brown sugar
- 1 teaspoon mustard powder
Grind chipotle chiles in a spice mill; transfer to a small bowl. Grind peppercorns, coriander seeds, fennel seeds, and cumin seeds in the same spice mill; transfer to bowl with chiles. Stir in brown sugar, salt, and mustard powder.