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Mole Sauce

Mole sauce (pron. Mo-lay) is a rich, deep, smoky sauce originating from Mexico with both chocolate and chilli; use fewer chillis and leave out the seeds for a milder taste. Serve with guacamole and soured cream.


  • 10 red chillies
  • 2 tsp coriander seeds
  • 1 tsp sesame seeds
  • 25g flaked almonds
  • 5 black peppercorns
  • 2-3 cloves
  • 1 onion, sliced
  • 3 garlic cloves, crushed
  • 100g 70% Dark Extra Bitter chocolate chips     
  • 1 tbsp cocoa powder   
  • 400g can of chopped tomatoes
  • Pinch of cinnamon
  • Sugar
  • 150ml stock 
  • Light vegetable oil for frying


  • Put the chillies, coriander seeds, sesame seeds, almonds, peppercorns and cloves in a pestle and mortar and crush.
  • Tip into a frying pan and dry-fry for a minute or so, until lightly browned and fragrant.
  • In a separate pan, fry the onion, garlic and cocoa powder in a little vegetable oil for two minutes.
  • Add the tomatoes and bring to the boil, then add all the dry-fried spices, the cinnamon, sugar and stock and cook for 25 minutes.
  • Transfer to a blender and blend until smooth. Turn out and fold in the chocolate.

Uses for this sauce

  • Enchildas – fried vegetables, beans, meat or chicken in a tortilla wrap.
  • Chilli con Carne – brown some minced beef, add red kidney beans and the mole sauce (no need to put through a blender first).
  • Chicken mole – brown pieces of chicken; add sauce and cook gently for 25 mins.