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
-
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.