Smokey Coffee Mole

Smokey Coffee Mole

MADE BY HAXAN FERMENTS IN SEATTLE, WASHINGTON

Mouth says...

Holy mole does this traditional Mexican sauce surprise, not least because it comes straight out of … the Pacific Northwest. The Seattle-based maker, Jessica Huszar, likes to keep things hyper local, so the thick and rich concoction starts with cold brew from the city’s Broadcast Coffee and bitter cacao nibs from Pike Place’s Indi Chocolate. Then, she adds tomatoes, jalapeños, raisins and dry peppers, and lets the mix ferment—yes, you heard that right—for a month before finishing it off with house-made apple cider vinegar and a PNW wildflower honey. Somehow she winds up with a mole that is at once smoky, warm and sweet—a taste combination as surprising as its geography.


Tip of the Tongue:

Use it as a flavor hit in tacos, chilis and pots of beans, of course, but also on roasted veggies, chicken and fish.

Ingredients

Tomato, Jalapeno, Dried Peppers, Onion, Cacao Nibs, Golden Raisins, Coffee, Apple Cider Vinegar, Water, Garlic, Honey, Salt, Spices