Mole Sauce
Craving rich flavors? This Mole Sauce is your answer! It's a deliciously vibrant sauce that's perfect for enhancing your favorite dishes. Packed with a blend of spices, this sauce is not just easy to make—it’s a culinary experience that will impress friends and family alike. Try it tonight and elevate your meals!
Equipment
- Chef's Knife
- Blender
- Baking Sheet
Ingredients
- 2 cups hot water
- 4 dried Ancho chiles
- ¾ sweet onion
- 1 15-ounce can fire-roasted tomatoes
- 4 cloves garlic
- 1 tablespoon honey
- 2½ teaspoons kosher salt
- ? cup semi-sweet chocolate chips
- 3 tablespoons creamy peanut butter
Instructions
- In a high-powered blender, add the hot water and submerge the chiles in the water. Let sit for 10 minutes to soften.
- Add the onion, tomatoes, garlic, honey, and kosher salt and blend on high until smooth.
- Add the chocolate chips and peanut butter and blend for 30 seconds to one minute.
- This makes 4 cups and can be made in advance and stored covered in the fridge to be served over enchiladas, burritos, or eggs.
Notes
- Storage: Store leftover mole sauce in an airtight container in the fridge for up to one week.
- Freezing: To freeze, pour the cooled mole into freezer-safe containers. It can last up to three months in the freezer.
- Pairing: Serve Mole Sauce with grilled chicken or roasted vegetables.
- Spicy version: Add chipotle peppers for an extra kick.
- Vegan adaptation: Use a nut-free butter alternative.