MAKES ABOUT 2½ CUPS
Sauce is everything in cooking. If the seasoning and sauce aren’t right, then the whole dish will fall apart. Our Oaxaca Mole Sauce will hold all sorts of dishes together. We use it on tamales, tacos, burritos, and scrambled tofu. It’ll add a delicious Mexican flavor to whatever your heart desires. It is tangy, spicy, creamy, and oh so good!
2 Tbsp. coconut oil
1 chile de arbol
½ guajillo pepper
1 pasilla pepper
¼ cup sesame seeds
¼ cup pumpkin seeds
4 allspice berries
2 bay leaves
2 cups chopped tomatillos
1 cup chopped tomato
1½ tsp. Himalayan pink salt
1 cup water
1 Heat the coconut oil in a medium-size skillet over medium heat. Place the arbol, guajillo, and pasilla peppers in the pan and sauté for 2–3 minutes.
2 Add sesame seeds, pumpkin seeds, allspice berries, and bay leaves and sauté for another 2 minutes.
3 Add the tomatillos, tomato, and salt and cook for an additional 1–2 minutes. Then stir in the water and let the mixture simmer for 3–5 minutes, or until the tomatillos are tender.
4 Pour the mixture into a high-powered blender and blitz for 45 seconds, or until smooth and creamy.
5 Place in an airtight container or squeeze bottle and refrigerate.