RawSpiceBar’s Ancho Chile Powder
2 cups brewed coffee
1/2 cup raisins
1 tsp cocoa powder
4 tbsp (1/2 stick) unsalted butter
1 cup finely diced onion (about 1 medium)
1 tsp freshly minced garlic (about 1 medium clove)
1 tbsp sherry vinegar
1 tbsp Worcestershire sauce
1 tsp finely ground coffee
Kosher salt, to taste
Freshly ground black pepper, to taste
- Place coffee, RawSpiceBar’s Ancho Chile Powder and raisins in a small saucepan. Bring to a boil over high heat. Remove from heat and let steep until raisins are very soft, about 20 minutes.
- Transfer mixture to a blender. Add in cocoa powder and puree until smooth. Set aside.
- Melt butter in now-empty saucepan over medium heat. When foaming subsides, add in onions; cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in coffee puree, vinegar, and Worcestershire. Bring to a boil, reduce heat, and simmer until slightly thickened, about 10 minutes. Remove from heat, stir in ground coffee and season with salt and pepper to taste.