Recipe: Duane’s Holy Molé Sauce

Summary: Food of the gods.


  • 4 cup vegetable broth
  • 1 small sweet onion or yellow onion, chopped
  • 2 cup tomato diced or
  • 1/2 cup dried tomatoes soaked
  • 2 tablespoon caribe or other pungent chiles or to taste – ground
  • 1 medium chipotle pepper in adobo sauce, or jalapeno
  • 1/4 cup olive oil or corn oil
  • ground cumin
  • 1 teaspoon cinnamon
  • 3 tablespoon dark chocolate ground-use good chocolate
  • 1/4 cup molasses unsulphered
  • 1/4 cup ground almonds
  • 2 tablespoon fresh cilantro finely chopped
  • 1/4 cup flour optional


  1. If you use dried tomatoes (recommend) then soak them for about 1/2 hour in 1 cup of warm broth, or until soft.
  2. Put onion, tomato (with broth) and chipotle (jalapeno), molasses, chocolate and ground almonds in blender or food processor and blend until smooth.
  3. Heat saucepan and add oil. Saute your cumin, cinnamon and red chiles in oil for a minute or so. Add onion and saute for another minute. If you like you sauce thick, you may add 1/4 cup flour at this point and make a roux, but it is optional.
  4. Add your mixture from blender, and stir, then add your broth a little at a time, stirring as you go.

Cooking time (duration): 60 min

Diet type: Vegetarian

Number of servings (yield): 12

Culinary tradition: Mexican

My Rating: 5 stars:  ★★★★★ 1 review(s)

Recipe by on.
Microformatting by hRecipe.

This entry was posted in Latin American, North American, sauces, spreads & dips. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.