Chipotle-Tomato Rub

This gives a marvelous barbecued flavor to scallops, poultry and meats.


  • 2 1/2 pieces dried chipotle chiles
  • 3/4 teaspoon cumin seed
  • 1/2 teaspoon coriander seed
  • 2 teaspoons diced sun-dried tomatoes, not packed in oil (optional)
  • 2 1/2 teaspoons granulated sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon peppercorns


  1. 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.
  2. Store in airtight container for up to 3 weeks.

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

Quick Links

American Regional ~ Appetizers ~ Beverages ~ Bread ~ Candy ~ Cookies ~ Desserts ~ Holidays ~ International Cuisine ~ Main Course ~ Meatless ~ Restaurant ~ Salads/Salad Dressings ~ Sandwiches/Wraps ~ Side Dishes/Veggies ~ Snacks ~ Soup/Stew/Chili ~ Complete Recipe Index

DON'T MISS Weekly Specials
from The Prepared Pantry!
Some items are FREE!