1/4 cup mixed peppercorns, black, white, pink
1/4 cup mustard seed
1/4 cup sesame seeds, lightly toasted
1/4 cup ground New Mexican chiles
1/4 cup brown sugar
1/4 cup kosher salt
1/4 cup hot Hungarian paprika
1 dried ancho chile
1 tablespoon cinnamon
1 tablespoon cumin
1 tablespoon rubbed sage
1 tablespoon cayenne
1 tablespoon allspice
1 tablespoon dried thyme
1 tablespoon dried tarragon
Combine peppercorns, mustard seeds, sesame seeds, salt and the ancho chile in a food processor and pulverize. Mix this combination with the other ingredients carefully.
Spread on baking sheets and toast lightly in the oven at 325°F for about 10 minutes. This brings out the oils and develops the flavor more fully.
Keep in the freezer in an airtight container.