YIELDS | 4-5 Cups
PREP TIME | 15 MINS
COOK TIME | 20 MINS Soaking time
I tried a version of coffee, chili oil that I loved but I couldn’t find it anywhere in the stores so I decided to create my own. And I must say this is pretty darn close. I mix it into Chili’s and stews and use it as a condiment on my meat and cheese boards. It’s just the right amount of spice to anything that needs some kick!
* 2 dried Ancho chilies, stems and seeds removed, soaked and coarsely chopped
* 1 lb red or chillies
* 1 tsp ground cumin
* 1/12 Tbsp ground espresso
* 2 small garlic cloves or 1 large garlic clove, coarsely chopped
* 1/2 Tsp kosher salt plus more to taste
* 2 Tbsp peanut oil plus more for drizzling
* 1 Tbsp Sesame seeds, toasted
* 2 small shallots, coarsely chopped
1. Put the Ancho chilli in a bowl, cover it with boiling water and leave to soak for 20-30 minutes. Once soaked, roughly slice.
2. Remove the stems and seeds from the red chilies and roughly chop
3. Toasted sesame seeds in the olive oil until slightly golden then add the coffee to the mixture and stir to incorporate cook for one more minute.
4. Put the oil coffee mixture, chillies and the rest of the ingredients into a food processor or high speed-blender and process until semi smooth and with a few chunks remaining.
5. Spoon the chili mixture into small sterilized jars and keep in the fridge for up to 2 weeks.
You can also freeze for up to three-four months or can the jars using a high-pressure water bath to keep in the pantry. Refrigerate after opening.