Ingredients for Emeril's Mole Sauce
- Pumpkin Seeds
- Pistachio Nut
- Pine Nuts
- Poblano Peppers
- Onion
- 2 tablespoons chili powder
- Ground Cumin
- 1 teaspoon salt
- 2 tablespoons tamarind paste
- Dark Corn Syrup
- Distilled White Vinegar
- 1 1/2 tablespoons olive oil (1 tablespoon + 1 teaspoon)
- 1 cup chicken stock
- Heavy Cream
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How to Make Emeril's Mole Sauce
- Preheat oven to 400°F (200°C).
- Toss 1 cup of raw nuts (almonds, pecans, or walnuts), 1 large red bell pepper (cored, seeded, and roughly chopped), and 1 medium onion (quartered) with 1 teaspoon olive oil on a baking sheet.
- Roast for 10-15 minutes, or until the vegetables are slightly softened and the nuts are fragrant.
- Remove from oven and let cool slightly. Peel and chop the roasted peppers.
- In a food processor, combine the roasted nuts, peppers, onion, 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon salt, 2 tablespoons tamarind paste, 1 tablespoon dark cane syrup, 2 tablespoons apple cider vinegar, and 1/2 cup olive oil.
- Puree until completely smooth and creamy, stopping to scrape down the sides of the bowl as needed.
- Transfer the mole sauce to a medium saucepan.
- Whisk in 1 cup chicken stock and 1/2 cup heavy cream.
- Bring the sauce to a gentle boil, then reduce heat to low and simmer for 2 minutes.
- Remove from heat and keep warm until ready to serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
14g
Fat
57g
Carbs
4g
