Albuquerque Pueblo Dry Rub

1 tbs Coriander Seeds
1 tbs Cumin Seeds
6 tbs. Chili Powder
1 tbs Onion Powder
2 tsp Garlic Powder
2 tsp Azafran Powder
2 tsp Dried Mexican Oregano
1 tsp Juniper Berries Ground
2 tsp Salt
1/2 tsp Black Peppercorns

Heat a small saute pan over medium-high heat. Add the coriander seeds and cumin seeds and toast, swirling the pan constantly, until the seeds give off a rich aroma, about one minute. Immediately transfer the seeds to a cool plate and allow to cool for a few minutes. Then grind the seeds. Add the chili powder, onion and garlic powder, oregano, salt and pepper. Grind the spices to an even texture. The rub is ready to use or transfer it to a jar, scover it tightly, and store in a dry cool place upto one month.