Coffee Chili Salsa Oil

YIELDS | 4-5 Cups

PREP TIME | 15 MINS

COOK TIME | 20 MINS Soaking time

Recipe Image

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!

INGREDIENTS

* 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
 

INSTRUCTIONS

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.

NOTES

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.

Chicken Thighs with Mayonnaise and Chimichurri

YIELDS | 4 SERVINGS

PREP TIME | 15 MINS

COOK TIME | 25 MINS

Recipe Image

If you’ve never used mayonnaise to marinate chicken or pork, you are in for a real treat. The mayo breaks down the fibers in the proteins and leaves it deliciously moist and succulent. Make your own chimichurri or buy store-bought though home made chimichurri is fresh, bright and worth the effort! This dish comes together in just minutes and will become one of your family’s favorite chicken dishes.

INGREDIENTS

* 4- 6oz Bone in and skin on chicken thighs
* 1/4 cup mayonnaise
* 1/2 cup or more homemade chimichurri. See chimichurri recipe here
* Kosher salt and fresh ground pepper

INSTRUCTIONS

1. Preheat oven to 475°F. Season chicken on both sides with salt and pepper.
2. Slather equal amounts of the mayonnaise on each side of the chicken and let marinate in the refrigerator for minimum of 60 minutes or more up to 24 hours.
3. Remove the marinated chicken from refrigerator and spread a teaspoon of the chimichurri on each side of the chicken.
4. Heat a medium sized oven proof pan or cast-iron skillet over medium high heat and add 2 tablespoons avocado or other high smoke point oil to the pan
5. Add the chicken skin side down. Cook the chicken for 8-10 minutes or until browned.Be sure to move the chicken around in the pan so it doesn’t stick.
6. Flip the chicken skin side up and pop in the preheated oven and cook for another 12-15 Minutes or until the chicken registers 165° with an instant read thermometer.
7. Remove from the oven and spoon some additional chimichurri sauce over the thighs. Serve with remaining chimichurri sauce.

NOTES

Use skinless, boneless thighs for a healthy version.

Chimichurri Sauce

YIELDS | about 2 cups

PREP TIME | 15 MINS

COOK TIME | 0 MINS

Recipe Image

Chimichurri is a popular condiment, side dish that is used all over South America and slather slather this herbaceous sauce on almost everything. In the States, we tend to use it to marinate chicken and meat. It is delicious drizzled over vegetables or spread onto fish and chicken and then broiled or grilled. It has a fresh, vibrant taste that will live in up almost any meal. I like to make a double batch to use now and then freeze some for later.

INGREDIENTS

• 1 shallot, finely chopped
• 1 Serrano chili, Fresno chile or red jalapeño pepper, finely chopped
• 2-3 garlic cloves, finely chopped, or more to taste
• 1⁄2 cup red wine vinegar
• 1 tsp. kosher salt, plus more to taste
• 1⁄2 cup finely chopped cilantro
• 1⁄2 cup finely chopped flat-leaf parsley
• 2 Tbsp fresh oregano, finely chopped
• 2-3 chives, chopped, optional
• 3⁄4 cup extra-virgin olive oil

INSTRUCTIONS

1. Finely chop the parsley, cilantro, fresh oregano, chili pepper and garlic or use a food processor and give it a few pulses until finely chopped.
2. Place in a small bowl and stir in the olive oil, vinegar, salt, pepper, and red pepper flakes.
3. Taste and add additional salt and pepper to taste.
4. Serve immediately or refrigerate. If chilled, bring to room temperature before serving.

NOTES

Can keep for a week or two in the fridge or freeze to use later.
If you are not a fan of cilantro then simply double the amount of parsley. If you would like a heavier South American taste than double the cilantro and skip the parsley.
Chives are not found in the classic recipe but I really like the extra flavor they add!
Happy Eating!