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 chilis 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 chile peppers, stems and seeds removed, soaked and coarsely chopped
  • 1 pound red or chile peppers
  • 1 teaspoon ground cumin
  • 1/12 tablespoon ground espresso
  • 2 small garlic cloves or 1 large garlic clove, coarsely chopped
  • 1/2 teaspoon kosher salt plus more to taste
  • 2 tablespoons peanut oil plus more for drizzling
  • 1 tablespoon sesame seeds, toasted
  • 2 small shallots, coarsely chopped


  1. Put the Ancho chile peppers in a bowl, cover them with boiling water, and leave to soak for 20-30 minutes. Once soaked, roughly slice.
  2. Remove the stems and seeds from the red chile peppers 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, peppers, 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 mixture into small sterilized jars and keep in the fridge for up to 2 weeks.


You can also freeze for up to 3-4 months or can the jars using a high-pressure water bath to keep in the pantry. Refrigerate after opening.