How To Make Holy Mole Sauce
Inspired by the Mexican restaurant Holy Mole, our recipe has that savory and spiced taste that’s similar to the original. Try out our mole sauce recipe.
- 1cupwhite oniondiced
- 4garlic clovespeeled and minced
- 1jalapeñocored and diced (optional)
- ¼cupchili powder
- 2tbspall-purpose flour
- ½tspdried oregano
- 2½cupsvegetable stock
- 2tbspsmooth almond butter(or your preferred nut or seed butter)
- 1tbsptomato paste
- 1tbspunsweetened cocoa powder
- 1tspsea salt
Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add garlic and jalapeño (if using) and sauté for 1 to 2 more minutes, stirring occasionally, until fragrant. Add chili powder, flour, cinnamon, cumin, and oregano, and stir until everything is evenly mixed. Continue sautéing for 1 more minute, stirring occasionally.
Remove pan from heat. Add vegetable stock, and stir until combined.
Use an immersion blender to puree the mixture until smooth. Or transfer it in two small batches to a traditional blender, and purée until smooth, being very careful since warm liquids expand when they are blended.
Return the saucepan to medium-high heat. Add almond butter, tomato paste, cocoa powder and sea salt, and whisk until combined. Continue cooking until the mixture reaches a simmer and the sauce as thickened.
Reduce heat to medium-low. Taste, and season the sauce with more salt if needed.
Serve warm. Or let the sauce cool to room temperature, then refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
- Calories: 193.33kcal
- Fat: 12.02g
- Saturated Fat: 1.21g
- Trans Fat: 0.02g
- Monounsaturated Fat: 6.53g
- Polyunsaturated Fat: 3.51g
- Carbohydrates: 21.35g
- Fiber: 7.64g
- Sugar: 4.57g
- Protein: 5.91g
- Sodium: 675.54mg
- Calcium: 122.69mg
- Potassium: 508.05mg
- Iron: 3.70mg
- Vitamin A: 172.05µg
- Vitamin C: 12.59mg
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