- YIELDS | 4-5 CUPS
- PREP TIME | 35 MINS
- COOKING TIME | 0 MINS
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
- 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.
- Remove the stems and seeds from the red chile peppers and roughly chop.
- 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.
- 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.
- 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.