“Make a batch of this up to have on hand. Great on pork tenderloin, chops, or even steaks. I might try this on tofu as well. I got this recipe from Easy Entertaining with Michael Chiarello”
READY IN:
15mins
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop.
  2. Remove from heat and grind to fine powder in a spice mill, coffee grinder or mortar& pestle.
  3. Mix the ground pepper and coriander with remaining spices, cocoa and salt.
  4. Cocoa spice rub will keep in an airtight container for up to 3 months.

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