Categories: Spices

Ingredients

• 1 cup whole coffee beans, light to medium roast
• 1/2 cup turbinado sugar
• 1/4 cup kosher salt
• 8 garlic cloves, smashed
• 4 dried red chile peppers
• 2 tbsp. whole black peppercorns
• 2 1/2 tsp mustard seeds

Directions

1. Heat a large cast-iron skillet over medium heat. Add all ingredients; toast for 2 minutes, stirring constantly. Let cool for 5 minutes. Transfer to a coffee grinder or food processor, and pulse until mixture is crumbly. Seal and store in the fridge for up to 1 month.

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