Sauces

Coffee Chili Miso Puree

INGREDIENTS

gJinda chili oil

gRed spur chili, charred with seeds, cut into small pieces

gFermented garlic (2% salt, fermented 3 days), thinly sliced

gCoffee chili miso

gKoji soy sauce

gCocoa vinegar

gSunflower oil

METHOD

In saucepan over medium heat, sweat charred red spur chili with fermented garlic in jinda chili oil, then add coffee chili miso, koji soy sauce, and cocoa vinegar, bring to boil.
Transfer to blender, blend on high speed, then stream in sunflower oil, taste and adjust as needed, pass through chinois.

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