Mexican moles—thick, rich sauces known for their lengthy lists of ingredients—typically take hours, if not days, to make. This chili oil celebrates their complexity. Maker Nikki Guerrero steeps four types of dried peppers in peanut oil, adding black garlic, sesame seeds, and ground coffee for extra depth of flavor. The end result is deliciously smoky, with hints of heat and earthiness that bring out the best in whatever you pair with it. From boxed mac to homemade rice bowls, there's no wrong choice. Handmade in Portland, Oregon.