Flavorful mexican mole recipe


The roma tomatoes give this mole sauce a refreshing tangy taste you will love. Top servings with some cilantro and a little salt and pepper for taste.

  • Yield: 32 Servings
  • Preparation Time: 25 Minutes


  • 20 Roma tomatoes
  • 8 fresh jalapeno peppers
  • 2 ounces walnuts, crushed
  • 2½ ounces sesame seeds
  • 2 ounces raisins
  • 3 ounces melted bittersweet chocolate
  • 1 ounce garlic cloves, minced
  • 32 ounces vegetable stock
How to Make It
  1. Preheat the broiler on the oven. Arrange jalapenos and tomatoes on a baking sheet and broil for 5 minutes until they are evenly scorched. Turn them hallway through. Remove from heat and transfer peppers to a bowl. Place tomatoes in a food processor. Cover the bowl with the peppers tightly with wrap and let stand for 15 minutes until cooled. Remove skins and seeds from peppers.
  2. Transfer peppers to the food processor and add the rest of the Ingredients except for vegetable stock. Blend mixture until smooth.
  3. Coat a frying pan with cooking spray and heat surface on medium high. Transfer mixture from the food processor to the frying pan and cook until heated through. Return sauce back to the food processor and blend with enough vegetable stock to make a sauce that is slightly thick. Keep adding stock until you get the desired consistency.

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