Homemade 20-Minute Mole Sauce
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
Homemade 20-Minute Mole Sauce is a dips recipe on Avoteb. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 2 tablespoons oil
- 1 cup diced white onion
- 4 cloves garlic, peeled and minced
- (optional) 1 jalapeño, cored and diced
- 1/4 cup chili powder*
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 1/2 cups vegetable stock
- 2 tablespoons smooth almond butter (or your preferred nut or seed butter)
- 1 tablespoon tomato paste
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon sea salt
Method
Warm oil in a medium saucepan over medium-a hot burner. Tip in onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Tip in garlic and jalapeño (if using) and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Tip in chili powder, flour, cinnamon, cumin, and oregano, and stir until everything is evenly mixed. Continue sautéing for 1 more minute, stirring occasionally.
Lift pan from heat. Tip in vegetable stock, and stir until combined.
Take an immersion blender to puree the mixture until smooth. Or move it in two small batches to a traditional blender, and purée until smooth, being very careful (**see note below) since warm liquids expand when they are blended.
Put back the saucepan to medium-a hot burner. Tip in almond butter, tomato paste, cocoa powder and sea salt, and whisk until combined. Continue cooking until the mixture reaches a let it bubble gently and the sauce as thickened.
Lower heat to medium-low. Taste, and season the sauce with more salt if needed.
Plate 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.
