Fermented Árbol & Ancho Coffee Hot Sauce
This hot sauce balances smoky depth, bright acidity, and layered bitterness from coffee introduced three different ways. Fermenting the chilies builds natural complexity, while charred aromatics and a touch of sugar round it all out.
Ingredients
Dried chilies
15 dried árbol chilies
3 dried ancho chilies
3 medium onion, halved
6 cloves garlic, unpeeled
2 Tbsp raw sugar (or panela)
2 Tbsp sea salt, non-iodized
1 ½ cups coffee-infused hot water (for soaking chilies) – see step below
Acid & coffee layers
½ cup coffee-infused kombucha vinegar
1 fresh double espresso shot (about 60 ml)
Instructions
Step 1: Infuse Coffee into Your Bases
1. Soaking liquid: Brew 1 ½ cups of hot water, stir in 2 Tbsp ground coffee, steep 4 minutes, then strain. This is your chili-rehydration liquid.
2. Kombucha vinegar: Infuse ½ cup vinegar with 1 Tbsp coarsely ground coffee. Let sit 24–48 hours, then strain.
3. Espresso: Brew fresh, but keep it aside until bottling.
Step 2: Char the Aromatics
Heat a dry cast-iron pan until smoking.
Place the onion halves and garlic cloves, cut-side down, until deeply charred. Peel garlic after cooling. This adds smoky sweetness to the final sauce
Step 3: Rehydrate the Chilies
Remove stems and most seeds from chilies.
Soak them in the hot coffee-infused water for 20–30 minutes until soft. Reserve the soaking liquid.
Step 4: Blend the Fermentation Mash
In a blender, combine:
Rehydrated chilies
Reserved coffee-water (add enough to get a thick paste)
Charred onion and garlic
Sugar and salt
Blend into a coarse paste.
Step 5: Fermentation
Pack the mash into a clean glass jar. Press down to remove air pockets.
Add a fermentation weight or a small zip-top bag filled with brine (2% salt water).
Loosely close with a fermentation lid or cloth.
Ferment at room temperature (18–22°C / 65–72°F) for 7–14 days, tasting regularly. The mash should turn tangy, slightly effervescent, and pleasantly funky.
Step 6: Final Sauce Assembly
1. Transfer the fermented mash to a blender.
2. Add:
Coffee-infused kombucha vinegar
Fresh double espresso
Extra reserved chili-soaking liquid, as needed for consistency
3. Blend until smooth. Adjust salt and acidity to taste.
Step 7: Bottle & Rest
Pour into sterilized bottles.
Let it rest in the fridge at least 3–5 days before using to allow flavors to meld.
Flavor Notes
Árbol chilies bring sharp heat and brightness.
Ancho chilies add raisin-like sweetness and earthy body.
Charred onion & garlic soften the chili heat with caramelized depth.
Coffee (3 ways):
In the soak → subtle roasted bitterness.
In the vinegar → tangy, malty undertone.
As espresso → bold, aromatic punch that lingers at the finish.
This sauce pairs beautifully with grilled meats, roasted vegetables, or even drizzled over eggs and tacos.
